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Spanish Fritters

A historical recipe from The National Cook Book, 9th ed., by Peterson, Hannah Mary (Bouvier) (1856).

A historical recipe

The National Cook Book, 9th ed., by Peterson, Hannah Mary (Bouvier) (1856). Project Gutenberg eBook #45572.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The National Cook Book, 9th ed., by Peterson, Hannah Mary (Bouvier) (1856). Digitised by Project Gutenberg, eBook #45572 (https://www.gutenberg.org/ebooks/45572). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Spain. Associated with Spain by a demonym leading its title: Spanish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 310.
  2. Cut the soft part of bakers' bread in slices a quarter of an inch thick, and of any form you choose.
  3. Take a pint of milk or cream, three well beaten eggs, half a tea spoonful of nutmeg and cinnamon mixed, three drops of the essence of lemon, and sugar to the taste, stir all well together and pour over the pieces of bread.
  4. When they have absorbed as much of the milk as they will, take them out before they get too soft, and fry them of a nice light brown on both sides.
  5. They may be served with or without sweet sauce.