Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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
- one pint of milk
- a pint of milk
- a quart of new milk boiling hot
- two eggs
- 86 family receipt book
- four pippin apples up fine
- one table-spoonful of arrow-root
- two eggs very light
- seven eggs very light
- lemon peel
Directions
Make a batter of a pint of milk, some Indian meal, and two eggs ; have ready some hot lard, and fry them. 8*
86 FAMILY RECEIPT BOOK.
APPLE FRITTERS. Make a batter of one pint of milk, and tlirec eggs, and flour ; chop four pippin apples up fine ; stir them into the battel"; drop in a spoonful at a time.
Make a batter of eggs, and milk, and flour ; pour a little in the pan, suflicient to cover the bottom: when a light brown, turn on the other side.
A QUICK PUDDING. Mix one table-spoonful of arrow-root with a pint of milk ; beat up two eggs very light ; while the milk is boiling, add the arrow root, and stir all the time : when it comes to a boil, take it ofi"; let it cool; then add the eggs, some lemon peel, and a little juice : bake in a paste.
BOILED MILK FRITTERS. Have a quart of new milk boiling hot; stir into it flour enough to make a stiff dough : then take it off, and let it get perfectly cold ; beat seven eggs very light, and stir them in : drop them in hot lard, and fry a light brown.