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Berry Fritters
From The household cook book, 1902
Serves 1
Raspberries, blackberries, currants, and other small fruits can be made into fritters in this manner.
Presented as published in 1902. 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
618Calories
19 gProtein
11 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories618 kcal
Protein19 g
Carbohydrates11 g
Fiber0 g
Sugars6.2 g
Total Fat55 g
Saturated Fat29 g
Monounsaturated Fat13 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol507 mg
Sodium212 mg
Potassium434 mg
Calcium278 mg
Iron1.8 mg
Magnesium33 mg
Phosphorus388 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A199 mcg
Vitamin E1.1 mg
Vitamin K3.1 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate47 mcg
Choline316 mg
Caffeine0 mg
Water252 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 262. The excerpt below is the record exactly as published.
BERRY FRITTERS— Make a batter of 2 eggs well beaten, add a gill of cream and a gill of milk thickened with a tablespoon of corn=starch; season with a little sugar and cinnamon
Cook this with the app: pantry check, scaling, and the assistant.