Beef Fritters
From Left overs, 1898
Serve on a folded napkin or in a dish with tomato sauce.
Presented as published in 1898. 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
2297Calories
121 gProtein
156 gCarbs
129 gFat
Full nutrition (34 nutrients)
Calories2297 kcal
Protein121 g
Carbohydrates156 g
Fiber0.2 g
Sugars4.1 g
Total Fat129 g
Saturated Fat50 g
Monounsaturated Fat55 g
Polyunsaturated Fat6.8 g
Omega-30 g
Cholesterol729 mg
Sodium3567 mg
Potassium1915 mg
Calcium402 mg
Iron22 mg
Magnesium154 mg
Phosphorus1292 mg
Zinc20 mg
Copper0.8 mg
Manganese1.6 mg
Vitamin D2 mcg
Vitamin C0.5 mg
Vitamin A163 mcg
Vitamin E1.1 mg
Vitamin K1.7 mcg
Vitamin B62 mg
Vitamin B1214 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)2.2 mg
Niacin (B3)33 mg
Folate393 mcg
Choline316 mg
Caffeine0 mg
Water584 g
As published
This recipe was extracted from Left overs (1898) by Sarah Tyson Heston Rorer, page 5. The excerpt below is the record exactly as published.
Beef Fritters Chop sufficient cold cooked beef to make one pint ; add to it a teaspoonful of salt, and a quarter of a teaspoonful of pepper. Beat two eggs until light, add to them a half pint of water or stock ; stir into this one and a half cups of flour, beat until smooth, add a teaspoonful of baking powder
Cook this with the app: pantry check, scaling, and the assistant.