vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Asparagus Fritters
From How we cook in Tennessee .., 1906
Serves 1
Presented as published in 1906. 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
682Calories
28 gProtein
110 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories682 kcal
Protein28 g
Carbohydrates110 g
Fiber0 g
Sugars12 g
Total Fat15 g
Saturated Fat6.2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol216 mg
Sodium638 mg
Potassium614 mg
Calcium619 mg
Iron8.4 mg
Magnesium70 mg
Phosphorus583 mg
Zinc2.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D3.4 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.8 mg
Folate224 mcg
Choline191 mg
Caffeine0 mg
Water270 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 60. The excerpt below is the record exactly as published.
Asparagus Fritters. — Make a fritter batter of egg, flour and milk, adding salt and pepper and a little baking powder. Add the cooked and cut asparagus
Cook this with the app: pantry check, scaling, and the assistant.