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Conservation Pineapple Fritters
From The bride's cook book, 1915
Serves 4
Presented as published in 1915. 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
472Calories
11 gProtein
92 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories472 kcal
Protein11 g
Carbohydrates92 g
Fiber2.7 g
Sugars2.4 g
Total Fat5.6 g
Saturated Fat3.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.9 g
Cholesterol0.3 mg
Sodium635 mg
Potassium178 mg
Calcium80 mg
Iron5.3 mg
Magnesium37 mg
Phosphorus156 mg
Zinc1.4 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C3.8 mg
Vitamin A3.2 mcg
Vitamin E0.3 mg
Vitamin K15 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.6 mg
Folate242 mcg
Choline9.9 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 116. The excerpt below is the record exactly as published.
CONSERVATION PINEAPPLE FRITTERS— Mix DEL MONTE Canned Grated Pineapple with twice the quantity of rice and form into flat cakes. Melt butter substitute and add to fine seasoned crumbs in the proportion of 1 table- spoon of melted butter substitute
Cook this with the app: pantry check, scaling, and the assistant.