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Bread and Fruit Fritters
From Harper's cook book encyclopædia, 1902
Serves 6
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
181Calories
6 gProtein
34 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories181 kcal
Protein5.7 g
Carbohydrates34 g
Fiber1.4 g
Sugars7.2 g
Total Fat2.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol0 mg
Sodium288 mg
Potassium73 mg
Calcium127 mg
Iron2 mg
Magnesium16 mg
Phosphorus69 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Folate0.5 mcg
Choline0.4 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 177. The excerpt below is the record exactly as published.
Bread and Fruit Fritters. — Take twelve slices of bread and butter, cut off the crust, and let them be of equal thickness ; spread them over with jam — any sort that may be liked — and make a cover with an- other slice ; press them tightly to- gether, and cut them into any desired forms. Dip them in batter and fry in boiling lard about ten minutes ; dry them before the fire on a piece of blotting-paper and serve on a napkin, with sifted sugar
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