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Berry Fritters
From The new practical housekeeping, 1890
Serves 4
Use blackberries, currants, gooseberries, or raspberries.
Presented as published in 1890. 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
649Calories
24 gProtein
80 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories649 kcal
Protein24 g
Carbohydrates80 g
Fiber0 g
Sugars6.1 g
Total Fat26 g
Saturated Fat12 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol331 mg
Sodium744 mg
Potassium443 mg
Calcium229 mg
Iron6.6 mg
Magnesium50 mg
Phosphorus391 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A182 mcg
Vitamin E0.9 mg
Vitamin K1.2 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)6.5 mg
Folate186 mcg
Choline243 mg
Caffeine0 mg
Water191 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 219. The excerpt below is the record exactly as published.
Berry Fritters. — One and a half pints flour, gill cream, or tablespoon melted butter, pint milk, six eggs, teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.