vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cake Fritters
From The new practical housekeeping, 1890
Serves 2
Serve hot with sauce.
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
912Calories
19 gProtein
74 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories912 kcal
Protein19 g
Carbohydrates74 g
Fiber0.8 g
Sugars28 g
Total Fat60 g
Saturated Fat30 g
Monounsaturated Fat16 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol523 mg
Sodium521 mg
Potassium670 mg
Calcium208 mg
Iron4.5 mg
Magnesium52 mg
Phosphorus471 mg
Zinc2.3 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D2.1 mcg
Vitamin C205 mg
Vitamin A177 mcg
Vitamin E2.6 mg
Vitamin K10 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.6 mg
Folate76 mcg
Choline322 mg
Caffeine0 mg
Water252 g
Estimated from matched ingredients across 2 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.
Cake Fritters. — Tase six or eight stale small sponge cakes and roll or pound fine ; pour a cup boiling hot cream over them and stir in tablespoon corn starch wet with a little cold milk ; cover for half an hour, then beat until cold, and add the yolks of four eggs, beaten light and strained, the whipped whites, then a quarter pound cur- rant
Cook this with the app: pantry check, scaling, and the assistant.