Americandessert
Apple Fritters
From Public school household science, 1905
Presented as published in 1905. 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
1052Calories
18 gProtein
237 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories1052 kcal
Protein18 g
Carbohydrates237 g
Fiber0 g
Sugars135 g
Total Fat5.8 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium2158 mg
Potassium358 mg
Calcium697 mg
Iron8.1 mg
Magnesium50 mg
Phosphorus453 mg
Zinc1.4 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.6 mg
Folate201 mcg
Choline22 mg
Caffeine0 mg
Water120 g
As published
This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 30. The excerpt below is the record exactly as published.
APPLE FRITTERS. i cup flour. 2 tsps. baking powder. 2 medium-sized apples (sour). J tsp. salt. § cup milk. Powdered sugar. Mix and sift dry ingredients, add milk gradually, then well-beaten egg. Pare, core and cut apples into eighths, cut again and stir into the batter. Drop by spoonfuls into deep, hot fat (see rules). Drain on paper, sprinkle with powdered sugar, and serve hot on a folded napkin. 71.— DROP DOUGHNUTS. 1 cup flour
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