Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Walnut | 1 walnut half (4g) | 26 |
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
- 4-1/2 ounces of flour
- 1 spoonful more of flour
- a piece of butter as large as a walnut
- 3 eggs in a basin
Directions
Break 3 eggs in a basin, beat them up with a little nutmeg and salt; put to them 4-1/2 ounces of flour and a little milk; beat to a smooth batter. Add, by degrees, milk enough to make the thickness of cream. Frying pan must be about the size of a pudding-plate and very clean or they will stick; make it hot and to each pancake put in a piece of butter as large as a walnut; when it is melted pour in the batter to cover the bottom of pan; make them the thickness of a half-dollar; fry a light brown on both sides.
Apple fritters can be made in the same way by adding 1 spoonful more of flour. Peel your apples and cut them in thick slices, take out core, dip them in the batter, fry in hot lard. Put on sieve to drain; grate loaf sugar over them.