Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| 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
- 1/3 pint of milk
- three tablespoonfuls more milk
- a piece of blotting-paper before the fire
- 3 eggs
- one side
- 4 persons
Directions
1473. INGREDIENTS.--3 oz. of flour, 3 eggs, 1/3 pint of milk.
_Mode_.--Mix the flour to a smooth batter with a small quantity of the milk; stir in the eggs, which should be well whisked, and then the remainder of the milk; boat the whole to a perfectly smooth batter, and should it be found not quite thin enough, add two or three tablespoonfuls more milk. Have ready a frying-pan, with plenty of boiling lard in it; drop in rather more than a tablespoonful at a time of the batter, and fry the fritters a nice brown, turning them when sufficiently cooked on one side. Drain them well from the greasy moisture by placing them upon a piece of blotting-paper before the fire; dish them on a white d'oyley, sprinkle over them sifted sugar, and send to table with them a cut lemon and plenty of pounded sugar.
_Time_.--From 6 to 8 minutes.
_Average cost_, 4d.
_Sufficient_ for 3 or 4 persons.
_Seasonable_ at any time.