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Fruit Fritters

From an old cookbook · modernised transcription
By Tracy, Suzanne. [from old catalog] · From a historical cookbook (Internet Archive) · 2 ingredients
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Fruit Fritters

Ingredients

Directions

  1. Bannas, oranges, pineapple, peaches, etc., arc used for fritters; cut into small pieces or slice's and add to the fritter batter; fry in deep fat heated very hot.

  2. CHICKEN FRITTERS

  3. Cut cold boiled or roast chicken into small pieces; season with salt. pepper and a tablespoonful of lemon juice for each pint of chicken; make a batter as for "Batter Fritters," omitting the sugar; stir the chicken into the batter; drop by spoonful into very hot fat; drain and serve immediately; any tender meat may be substituted for chicken.

Nutrition, whole recipe (rough)

12Calories
0 gProtein
0 gFat
4 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Lemonjuice of 1 lemon (48ml)12
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Tracy, Suzanne. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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