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Cream Fritters

Name: Cream Fritters
Yield: 4 servings
Ingredients: one and one-half pints of flour; yolks of four eggs; two teaspoonfuls of baking powder; shortening of lard and butter together the size of a hickory-nut; milk enough to make a rather thick batter

From Twentieth century home cook book, 1905

Serves 4

A lot of lard is required for frying.

Presented as published in 1905. 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

345Calories

10 gProtein

73 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories345 kcal

Protein10 g

Carbohydrates73 g

Fiber0 g

Sugars0 g

Total Fat1.4 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium237 mg

Potassium128 mg

Calcium148 mg

Iron5.5 mg

Magnesium26 mg

Phosphorus150 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.4 mg

Niacin (B3)6.3 mg

Folate150 mcg

Choline0 mg

Caffeine0 mg

Water9.4 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 102. The excerpt below is the record exactly as published.

CREAM FRITTERS. One and one-half pints of flour, yolks of four eggs, two teaspoonfuls of baking powder, shortening of lard and butter together the size of a hickory- nut, milk enough to make a rather thick batter

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