Dinner
Swiss fritters
Marion Harland’s original method for Swiss fritters, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Slice stale bread nearly an inch thick, cut round with a cake-cutter, and fry quickly in deep hot cottolene or other fat.
- Drop each round, as soon as done, into boiling water for one second, to remove superfluous grease.
- Spread the fritters, as fast as they are fried and dipped, with powdered sugar, wet up with lemon juice.
Historical transcription
Source method
- 1
Slice stale bread nearly an inch thick, cut round with a cake-cutter, and fry quickly in deep hot cottolene or other fat. Drop each round, as soon as done, into boiling water for one second, to remove superfluous grease. Spread the fritters, as fast as they are fried and dipped, with powdered sugar, wet up with lemon juice. Cover and keep hot until needed.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.