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

289Calories

21 gProtein

12 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories289 kcal

Protein21 g

Carbohydrates12 g

Fiber0 g

Sugars12 g

Total Fat17 g

Saturated Fat7.7 g

Monounsaturated Fat5.3 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol401 mg

Sodium235 mg

Potassium504 mg

Calcium356 mg

Iron1.8 mg

Magnesium41 mg

Phosphorus444 mg

Zinc2.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A238 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B122.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.3 mg

Folate47 mcg

Choline337 mg

Caffeine0 mg

Water306 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.