Apple Fritters
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
The fritter from old England is different from the New England version.
Presented as published in 1904. 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
875Calories
11 gProtein
9 gCarbs
88 gFat
Full nutrition (34 nutrients)
Calories875 kcal
Protein11 g
Carbohydrates9.3 g
Fiber0 g
Sugars0.2 g
Total Fat88 g
Saturated Fat49 g
Monounsaturated Fat19 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol427 mg
Sodium119 mg
Potassium296 mg
Calcium171 mg
Iron0.9 mg
Magnesium20 mg
Phosphorus233 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K5.8 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water174 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 45. The excerpt below is the record exactly as published.
apple fritters were very fine." — ^Henry James ("The Bostonians"). ALTHOUGH Mr. James has lived so long in England, he obviously has not forgotten all the pleasures of life in America. The apple fritter of New England is too well known to justify description, but the fritter from old England is a different matter, and to the taste of many quite as palatable. Cut French bread into thick squares. Soak these in cream flavored with nut- meg, powdered cinnamon and sugar and mixed with an egg
Cook this with the app: pantry check, scaling, and the assistant.