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Chicken or Veal Fritters
From The national course in home economics, 1917
Serves 1
Recipe attributed to E. W.
Presented as published in 1917. 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
682Calories
30 gProtein
107 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories682 kcal
Protein30 g
Carbohydrates107 g
Fiber0 g
Sugars6.2 g
Total Fat15 g
Saturated Fat5.4 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol387 mg
Sodium1601 mg
Potassium494 mg
Calcium1012 mg
Iron10 mg
Magnesium64 mg
Phosphorus748 mg
Zinc2.7 mg
Copper0.3 mg
Manganese1 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A199 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)8.7 mg
Folate248 mcg
Choline316 mg
Caffeine0 mg
Water197 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 137. The excerpt below is the record exactly as published.
CHICKEN OR VEAL FRITTERS. Cold chicken or veal, one cup of flour, one tablespoonfuJ of baking- powder, one-half cup of milk, two eggs, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.