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Carrot Fritters
From Farm and home cook book and housekeeper's assistant, 1907
Serves 1
Presented as published in 1907. 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
431Calories
13 gProtein
80 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories431 kcal
Protein13 g
Carbohydrates80 g
Fiber5.9 g
Sugars10 g
Total Fat6.6 g
Saturated Fat1.6 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.2 g
Cholesterol51 mg
Sodium450 mg
Potassium429 mg
Calcium134 mg
Iron4.8 mg
Magnesium37 mg
Phosphorus167 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0.4 mcg
Vitamin C4.3 mg
Vitamin A1085 mcg
Vitamin E1.5 mg
Vitamin K17 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.2 mg
Folate159 mcg
Choline95 mg
Caffeine0 mg
Water145 g
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 120. The excerpt below is the record exactly as published.
Carrot Fritters Mash 2 boiled carrots, add 2 beaten eggs, 3 tablesp flour moistened with a little cream, and 1 teasp sugar. Drop by spoonsful in hot fiat and fry brown, like doughnuts. Serve hot and just before serving squeeze a little lemon or orange juice over each fritter, and dust with powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.