French Fritters
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Fruit fritters may be made by dipping the fruit into this batter and then frying.
Presented as published in 1909. 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
568Calories
19 gProtein
98 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories568 kcal
Protein19 g
Carbohydrates98 g
Fiber0 g
Sugars0.2 g
Total Fat11 g
Saturated Fat5.3 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol367 mg
Sodium1191 mg
Potassium208 mg
Calcium73 mg
Iron8 mg
Magnesium37 mg
Phosphorus268 mg
Zinc1.7 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A130 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.5 mg
Folate250 mcg
Choline279 mg
Caffeine0 mg
Water178 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 34. The excerpt below is the record exactly as published.
FRENCH FRITTERS. MRS. GILMER. Put one cup flour into a bowl, beat the yolks of two eggs, add half a cup cold water, and stir this grad- ually into the flour. .Add two tablespoons of water and give a good vigorous beating. Add half a teaspoon salt and one tablespoon of olive oil
Cook this with the app: pantry check, scaling, and the assistant.