Ball Fritters

Name: Ball Fritters
Ingredients: half a pint of milk; one spoonful of water; a little salt; as much dried flour as will make it stiff; the yolks of two eggs

From Puddings and pastry à la mode, 1889

Presented as published in 1889. 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

260Calories

13 gProtein

12 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories260 kcal

Protein13 g

Carbohydrates12 g

Fiber0 g

Sugars12 g

Total Fat18 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium93 mg

Potassium366 mg

Calcium300 mg

Iron0 mg

Magnesium29 mg

Phosphorus246 mg

Zinc1 mg

Copper0 mg

Manganese0 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E2 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.3 mg

Folate0 mcg

Choline43 mg

Caffeine0 mg

Water247 g

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 3. The excerpt below is the record exactly as published.

Ball Fritters. Take half a pint of milk, one spoonful of water and a little salt ; when it boils stir in as much dried flour as will make it stiff ; then pound it in a mortar till very fine ; beat up the yolks of two eggs

Cook this with the app: pantry check, scaling, and the assistant.