Bread Fritters

Name: Bread Fritters
Ingredients: one cupful of flour; one yolk; the white of an egg; a pinch of cinnamon; salt; sugar; one-half cupful of milk

From Mazdaznan encyclopedia of dietetics and home cook book, 1909

Presented as published in 1909. 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

587Calories

20 gProtein

103 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories587 kcal

Protein20 g

Carbohydrates103 g

Fiber0 g

Sugars6 g

Total Fat10 g

Saturated Fat3.9 g

Monounsaturated Fat2.8 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol198 mg

Sodium57 mg

Potassium372 mg

Calcium196 mg

Iron7.5 mg

Magnesium49 mg

Phosphorus325 mg

Zinc1.8 mg

Copper0.2 mg

Manganese1 mg

Vitamin D2.1 mcg

Vitamin C0 mg

Vitamin A104 mcg

Vitamin E0.5 mg

Vitamin K0.1 mcg

Vitamin B60.2 mg

Vitamin B121 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)8.6 mg

Folate225 mcg

Choline161 mg

Caffeine0 mg

Water129 g

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 34. The excerpt below is the record exactly as published.

BREAD FRITTERS. Take stale bread, toast it in slices after it has first been dipped into cold water. Make a batter of one cupful of flour, one yolk and the white of an Qgg, each well beaten, a pinch of cinnamon, salt and sugar, and one-half cupful of milk

Cook this with the app: pantry check, scaling, and the assistant.