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Carrot Fritters
From Vegetarian cookery, 1891
Serves 1
Presented as published in 1891. 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
514Calories
22 gProtein
54 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories514 kcal
Protein22 g
Carbohydrates54 g
Fiber5.7 g
Sugars9.3 g
Total Fat23 g
Saturated Fat9.8 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol402 mg
Sodium641 mg
Potassium640 mg
Calcium215 mg
Iron4.8 mg
Magnesium52 mg
Phosphorus348 mg
Zinc2.4 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D2 mcg
Vitamin C6.7 mg
Vitamin A1107 mcg
Vitamin E1.8 mg
Vitamin K20 mcg
Vitamin B60.4 mg
Vitamin B121.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)5 mg
Folate129 mcg
Choline312 mg
Caffeine0 mg
Water197 g
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 47. The excerpt below is the record exactly as published.
Carrot Fritters. Quarter of a pound of carrot, two ounces of bread crumbs, two table-spoonfuls of cream, and two eggs
Cook this with the app: pantry check, scaling, and the assistant.