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Apple Fritters
From Harper's cook book encyclopædia, 1902
Serves 6
Presented as published in 1902. 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
216Calories
1 gProtein
48 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories216 kcal
Protein1 g
Carbohydrates48 g
Fiber4.8 g
Sugars38 g
Total Fat4.8 g
Saturated Fat2.8 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.3 g
Cholesterol11 mg
Sodium0.2 mg
Potassium326 mg
Calcium19 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A42 mcg
Vitamin E0.3 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0.3 mcg
Choline13 mg
Caffeine0 mg
Water312 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 177. The excerpt below is the record exactly as published.
Apple Fritters. — Cut a dozen large, juicy apples into slices, after peeling and coring them. Throw the slices into the batter. Have ready a pan of equal parts of lard and butter, boiling hot. Take the batter up in a ladle, allowing a slice of apple to each fritter, and drop into the hot lard. Fry brown, drain a moment, and serve with powdered sugar and nutmeg
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