vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Apricot Fritters
From Cassell's dictionary of cookery, 1892
Serves 2
Time to fry is about ten minutes. Sufficient for four or five persons.
Presented as published in 1892. 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
461Calories
20 gProtein
75 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories461 kcal
Protein20 g
Carbohydrates75 g
Fiber4.5 g
Sugars27 g
Total Fat10 g
Saturated Fat3.9 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol201 mg
Sodium124 mg
Potassium917 mg
Calcium222 mg
Iron4.9 mg
Magnesium60 mg
Phosphorus335 mg
Zinc2 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D2.2 mcg
Vitamin C23 mg
Vitamin A337 mcg
Vitamin E2.6 mg
Vitamin K7.6 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.3 mg
Folate135 mcg
Choline175 mg
Caffeine0 mg
Water465 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 163. The excerpt below is the record exactly as published.
Apricot Fritters. — Make a light batter by mixing a quarter of a pound of flour and a pinch of salt with a cupful of water, sturing briskly until it is quite smooth; then add a cupful of millv, and the whites of two eggs beaten to a froth, and put in at the last moment. Peel, halve, and stone a pound of apricots
Cook this with the app: pantry check, scaling, and the assistant.