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Cornflour Fritters
From The encyclopædia of practical cookery, 1890
Serves 8
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
713Calories
12 gProtein
17 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories713 kcal
Protein12 g
Carbohydrates17 g
Fiber1.4 g
Sugars6.3 g
Total Fat66 g
Saturated Fat26 g
Monounsaturated Fat29 g
Polyunsaturated Fat7.8 g
Omega-30 g
Cholesterol254 mg
Sodium1330 mg
Potassium299 mg
Calcium179 mg
Iron1.3 mg
Magnesium36 mg
Phosphorus255 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.6 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.5 mg
Folate29 mcg
Choline197 mg
Caffeine0 mg
Water147 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 487. The excerpt below is the record exactly as published.
Cornflour Fritters.— Beat eig'ht eggs till very light, and mix them with lqt. of milk ; stir in gradually 12 piled table- spoonfuls of yellow corn-meal and 1 saltspoonful of salt, and continue stirring till well mixed. Put lib. of fresh lard
Cook this with the app: pantry check, scaling, and the assistant.