Bell Fritters
From Granite City cook book, 1900
Ensure sufficient lard to keep fritters from touching the pan.
Presented as published in 1900. 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
1347Calories
65 gProtein
196 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories1347 kcal
Protein65 g
Carbohydrates196 g
Fiber0 g
Sugars1.1 g
Total Fat32 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1116 mg
Sodium445 mg
Potassium760 mg
Calcium230 mg
Iron19 mg
Magnesium108 mg
Phosphorus865 mg
Zinc5.7 mg
Copper0.6 mg
Manganese2 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.7 mg
Vitamin B122.7 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)2.5 mg
Niacin (B3)17 mg
Folate542 mcg
Choline882 mg
Caffeine0 mg
Water726 g
As published
This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 8. The excerpt below is the record exactly as published.
BELL FRITTERS. Boil one pint of water, and while it is boiling stir in it one pint of flour then bre-ik in six eggs
Cook this with the app: pantry check, scaling, and the assistant.