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Currant Fritters
From Cookery for every household, 1914
Serves 1
Sufficient for 4 or 5 persons. Probable cost, 8d.
Presented as published in 1914. 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
1149Calories
40 gProtein
221 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories1149 kcal
Protein40 g
Carbohydrates221 g
Fiber5.3 g
Sugars29 g
Total Fat37 g
Saturated Fat3.6 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol441 mg
Sodium1104 mg
Potassium754 mg
Calcium754 mg
Iron17 mg
Magnesium100 mg
Phosphorus707 mg
Zinc3.3 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D2.2 mcg
Vitamin C167 mg
Vitamin A176 mcg
Vitamin E1.8 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B121 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.6 mg
Niacin (B3)16 mg
Folate416 mcg
Choline303 mg
Caffeine0 mg
Water213 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 677. The excerpt below is the record exactly as published.
Currant Fritters J lb. flour. 1 tea-sp. baking powder. 1 oz. butter. 2 table-sps. sugar. A little milk. 2 oz. currants. 1 tea-sp. baking powder. Rind of J lemon. 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.