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Yorkshire Fritters
From Cassell's dictionary of cookery, 1892
Serves 2
Time to fry, three to four minutes.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
671Calories
22 gProtein
132 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories671 kcal
Protein22 g
Carbohydrates132 g
Fiber3.8 g
Sugars34 g
Total Fat7.7 g
Saturated Fat3.2 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol15 mg
Sodium4906 mg
Potassium553 mg
Calcium200 mg
Iron7.2 mg
Magnesium64 mg
Phosphorus344 mg
Zinc2.4 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D1.2 mcg
Vitamin C51 mg
Vitamin A43 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.2 mg
Niacin (B3)13 mg
Folate459 mcg
Choline26 mg
Caffeine0 mg
Water143 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2345. The excerpt below is the record exactly as published.
Yorkshire Fritters. — Mix two ounces of powdered sugar, a pinch of salt, and a quarter of a nutmeg grated, with half a pound of flour. Add a table-spoonful of fresh yeast, or half an ounce of German j-cast, and half a pint of fresh milk, and beat the whole to a thick batter. YOR ( 1156 ) YOR Stir into it two ounces of currants
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