Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
784
Calories
27g
Protein
26g
Fat
108g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two ounces of butter on to boil
- four ounces of flour
- a pint of milk
- four eggs
Directions
1
A Japanese fritter is made precisely the same as a cream fritter from a cream-puff paste fried. Put one-half a pint of milk, and two ounces of butter on to boil, then add four ounces of flour; stir until you have a thick paste; take from the fire and add, one at a time, four eggs, mixing and beat- ing each before the other is added; drop this mixture by tea- spoonfuls into hot fat. Serve with powdered sugar or with a sauce.
2
Exchange Cook Book. *'
By Shutt, William E., Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive