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Cream Fritters

Name: Cream Fritters
Yield: 6 servings
Ingredients: one pint of sweet milk; one and one-half pints flour; six eggs well beaten; one teaspoon of salt; one pint of good sweet rich cream

From The Times cook book, no. 2, 1905

Serves 6

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

569Calories

15 gProtein

52 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories569 kcal

Protein15 g

Carbohydrates52 g

Fiber0 g

Sugars0.2 g

Total Fat33 g

Saturated Fat17 g

Monounsaturated Fat7.6 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol266 mg

Sodium477 mg

Potassium230 mg

Calcium88 mg

Iron4.4 mg

Magnesium27 mg

Phosphorus211 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K2 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.3 mg

Folate124 mcg

Choline147 mg

Caffeine0 mg

Water90 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 95. The excerpt below is the record exactly as published.

CREAM FRITTERS. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles. —Stir into one pint of sweet milk one and one-half pints flour which has been previously mixed with two heaping teaspoons baking powder; add six eggs well beaten, one tea- spoon of salt and lastly one pint of good sweet rich cream

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