Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
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
- 1/2 saltspoonful of salt
- 2 eggs
- 5 persons
Directions
_Ingredients._—For the batter, ½ lb. of flour, ½ oz. of butter, ½ saltspoonful of salt, 2 eggs, milk, peaches, hot lard or clarified dripping. _Mode._—Make a nice smooth batter; skin, halve, and stone the peaches, which should be quite ripe; dip them in the batter, and fry the pieces in hot lard or clarified dripping, which should be boiling before the peaches are put in. From 8 to 10 minutes will be required to fry them; when done, drain them before the fire. Dish them on a white d’oyley. Strew over plenty of pounded sugar and serve. _Time._—From 8 to 10 minutes to fry the fritters, 5 minutes to drain them. _Average cost_, 1_s._ _Sufficient_ for 4 or 5 persons. _Seasonable_ in July, August, and September.