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Cracker Fritters
From How we cook in Tennessee .., 1906
Serves 4
These served with chops are fine.
Presented as published in 1906. 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
391Calories
11 gProtein
38 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories391 kcal
Protein11 g
Carbohydrates38 g
Fiber1.4 g
Sugars6.5 g
Total Fat21 g
Saturated Fat5.4 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat8.7 g
Omega-30.9 g
Cholesterol190 mg
Sodium512 mg
Potassium184 mg
Calcium136 mg
Iron3.3 mg
Magnesium20 mg
Phosphorus276 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A90 mcg
Vitamin E2.3 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.6 mg
Folate78 mcg
Choline158 mg
Caffeine0 mg
Water67 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 73. The excerpt below is the record exactly as published.
Cracker Fritters. — One pint pulverized cracker, four eggs, one gill of milk, salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.