French Fritters
From The Memorial Hall cook book, 1919
Recipe from Paris Cooking School.
Presented as published in 1919. 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
1817Calories
55 gProtein
377 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories1817 kcal
Protein55 g
Carbohydrates377 g
Fiber21 g
Sugars25 g
Total Fat12 g
Saturated Fat4.8 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol29 mg
Sodium158 mg
Potassium4751 mg
Calcium490 mg
Iron22 mg
Magnesium318 mg
Phosphorus1073 mg
Zinc5.8 mg
Copper1.4 mg
Manganese3.5 mg
Vitamin D2.3 mcg
Vitamin C188 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K19 mcg
Vitamin B63.2 mg
Vitamin B121.3 mcg
Thiamin (B1)3.3 mg
Riboflavin (B2)1.8 mg
Niacin (B3)27 mg
Folate565 mcg
Choline161 mg
Caffeine0 mg
Water1086 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 12. The excerpt below is the record exactly as published.
French Fritters Boil 6 large potatoes in salt water, and mash. Add 1 cup milk and 1 pt. flour, stir, and boil 5 min., covered. In a hot pan heat lard, (as for oysters or crullers,) and drop the mixture in by spoon- fuls, first dipping the spoon in hot lard. Lay fritters on a platter after frying, and pour over them the frying lard to which a little onion
Cook this with the app: pantry check, scaling, and the assistant.