vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Apricot Fritters
From The new practical housekeeping, 1890
Serves 3
Can be made with any stoned fruit.
Presented as published in 1890. 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
552Calories
19 gProtein
115 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories552 kcal
Protein19 g
Carbohydrates115 g
Fiber3.2 g
Sugars15 g
Total Fat9.8 g
Saturated Fat0 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol21 mg
Sodium3238 mg
Potassium587 mg
Calcium48 mg
Iron7.7 mg
Magnesium50 mg
Phosphorus174 mg
Zinc1.2 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A154 mcg
Vitamin E1.4 mg
Vitamin K5.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.4 mg
Folate215 mcg
Choline4.5 mg
Caffeine0 mg
Water183 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 218. The excerpt below is the record exactly as published.
Apricot FHtters, — Cut apricots in quarters, remove skins care- folly and soak for an hour in orange syrup, drain on a sieve and dip each piece into this batter : Mix with one and one-half pints flour two tablespoons butter, two yolks of eggs and a little salt ; stir in slowly and a little at a time a tablespoon more than a pint luke- warm water, and work the batter with a wooden spoon until it looks creamy, then add well-whipped whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.