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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
716Calories
20 gProtein
113 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories716 kcal
Protein20 g
Carbohydrates113 g
Fiber3.2 g
Sugars62 g
Total Fat21 g
Saturated Fat9.1 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol402 mg
Sodium228 mg
Potassium607 mg
Calcium123 mg
Iron5.3 mg
Magnesium43 mg
Phosphorus316 mg
Zinc2 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D2 mcg
Vitamin C6.7 mg
Vitamin A1107 mcg
Vitamin E1.8 mg
Vitamin K16 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)5 mg
Folate159 mcg
Choline304 mg
Caffeine0 mg
Water199 g
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 88. The excerpt below is the record exactly as published.
Carrot Fritters. Quarter of a pound of carrot, two ounces of flour, two ounces of sugar, two eggs, and two table-spoonfuls of cream
Cook this with the app: pantry check, scaling, and the assistant.