Americandessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Apple Fritters
From Vegetarian cookery, 1891
Serves 3
Apples may also be cut in thin slices and dipped in batter.
Presented as published in 1891. 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
313Calories
13 gProtein
48 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories313 kcal
Protein13 g
Carbohydrates48 g
Fiber1.5 g
Sugars16 g
Total Fat8.1 g
Saturated Fat3.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol196 mg
Sodium103 mg
Potassium344 mg
Calcium141 mg
Iron3.1 mg
Magnesium30 mg
Phosphorus234 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.8 mcg
Vitamin C4.5 mg
Vitamin A108 mcg
Vitamin E0.6 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.8 mg
Folate84 mcg
Choline165 mg
Caffeine0 mg
Water212 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 87. The excerpt below is the record exactly as published.
Apple Fritters. Twelve ounces of chopped apples, four ounces of flour, three eggs, and half a pint of milk
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