Americandessert
Apple Fritters
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
479Calories
2 gProtein
119 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories479 kcal
Protein2.1 g
Carbohydrates119 g
Fiber9.9 g
Sugars98 g
Total Fat1.9 g
Saturated Fat0.8 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium2.1 mg
Potassium686 mg
Calcium43 mg
Iron0.7 mg
Magnesium36 mg
Phosphorus90 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A15 mcg
Vitamin E0.4 mg
Vitamin K4.3 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate2.1 mcg
Choline26 mg
Caffeine0 mg
Water650 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 13. The excerpt below is the record exactly as published.
apple fritters. Whole canned fruits, drained from syrup, may also be used. Apples and other fruits may also be prepared, coarsely chopped, stirred into a plain fritter batter, and dropped by small spoonfuls into smoking hot fat, finishing as already directed. Banana Fritters. — Peel bananas, cut in lengthwise slices. Let them steep an hour with sugar and lemon juice, dip in fritter bat¬ ter, and fry as directed for apple fritters. ROYAL BAKING POWDER IS ABSOLUTELY PURE 8 THE ROYAL BAKER AND PASTRY COOK Apple Fritters. — 4 large sound apples, peeled, cored, and cut each into 4 slices, )4 gill wine, 2 tablespoons sugar, 1 teaspoon extract nutmeg
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