Conch Fritters

Name: Conch Fritters
Ingredients: 1 pound conch; Y% teaspoon salt, plain or garlic; egg; 1/3 cup milk; 1 tablespoon minced onion, more; 2 teaspoons baking powder; 2 green peppers, finely chopped; 1/4 teaspoon hot pepper sauce

From Seafood cookery from Carteret County kitchens, 1900

Makes about 3 dozen bite-size fritters.

Presented as published in 1900. 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

546Calories

80 gProtein

21 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories546 kcal

Protein80 g

Carbohydrates21 g

Fiber0.2 g

Sugars4.5 g

Total Fat14 g

Saturated Fat4.7 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat3.4 g

Omega-30 g

Cholesterol1253 mg

Sodium2442 mg

Potassium1323 mg

Calcium798 mg

Iron5 mg

Magnesium169 mg

Phosphorus1380 mg

Zinc7.9 mg

Copper8.6 mg

Manganese0.2 mg

Vitamin D1.8 mcg

Vitamin C23 mg

Vitamin A151 mcg

Vitamin E6 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B126.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)2.2 mg

Niacin (B3)10 mg

Folate48 mcg

Choline457 mg

Caffeine0 mg

Water476 g

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 33. The excerpt below is the record exactly as published.

CONCH FRITTERS 1 pound conch Y% teaspoon salt, plain or garlic egg 1 teaspoon celery seed 1/3 cup milk 1 tablespoon minced onion, more 2 teaspoons baking powder if desired 2 green peppers, finely chopped 1/4 teaspoon hot pepper sauce

Cook this with the app: pantry check, scaling, and the assistant.