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Carrot Fritters
From The encyclopædia of practical cookery, 1890
Serves 1
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
397Calories
3 gProtein
15 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories397 kcal
Protein2.7 g
Carbohydrates15 g
Fiber2.2 g
Sugars3.6 g
Total Fat36 g
Saturated Fat16 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.1 g
Cholesterol54 mg
Sodium134 mg
Potassium244 mg
Calcium59 mg
Iron0.8 mg
Magnesium14 mg
Phosphorus57 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.6 mcg
Vitamin C3.5 mg
Vitamin A501 mcg
Vitamin E0.6 mg
Vitamin K9.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate24 mcg
Choline19 mg
Caffeine0 mg
Water71 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 164. The excerpt below is the record exactly as published.
Carrot Fritters. — (1) Beat a large boiled Carrot into a pulp, pass it through a sieve, and mix with it 2 table-spoonfuls of grated breadcrumbs and 2 table-spoonfuls of cream, stirring in two well-beaten eggs. Put a piece of lard
Cook this with the app: pantry check, scaling, and the assistant.