pescatariannut-freesoy-free
Abalone Fritters
From The Landmarks club cook book, 1903
Serves 1
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1032Calories
50 gProtein
162 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories1032 kcal
Protein50 g
Carbohydrates162 g
Fiber0 g
Sugars12 g
Total Fat20 g
Saturated Fat7.7 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol444 mg
Sodium859 mg
Potassium885 mg
Calcium668 mg
Iron14 mg
Magnesium116 mg
Phosphorus839 mg
Zinc4.1 mg
Copper0.5 mg
Manganese1.5 mg
Vitamin D4.3 mcg
Vitamin C1 mg
Vitamin A239 mcg
Vitamin E3.2 mg
Vitamin K12 mcg
Vitamin B60.5 mg
Vitamin B122.6 mcg
Thiamin (B1)2 mg
Riboflavin (B2)1.7 mg
Niacin (B3)14 mg
Folate350 mcg
Choline370 mg
Caffeine0 mg
Water347 g
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 21. The excerpt below is the record exactly as published.
ABALONE FRITTERS. Two abalones. Peel abalones, wash and then dry them thor^ oughly, then pound them to a pulp ; if they cannot be pounded, chop them as fine as possible. Two eggs, one cup milk, one and a half cups flour, one teaspoonful baking powder
Cook this with the app: pantry check, scaling, and the assistant.