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French Fritters
From The Cook County cook book, 1912
Serves 1
Fruit fritters can be made with various fruits.
Presented as published in 1912. 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
601Calories
19 gProtein
98 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories601 kcal
Protein19 g
Carbohydrates98 g
Fiber0 g
Sugars0.2 g
Total Fat15 g
Saturated Fat5.5 g
Monounsaturated Fat5 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol377 mg
Sodium1195 mg
Potassium209 mg
Calcium77 mg
Iron8 mg
Magnesium38 mg
Phosphorus269 mg
Zinc1.7 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1 mg
Vitamin K0.6 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
Choline280 mg
Caffeine0 mg
Water267 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 71. The excerpt below is the record exactly as published.
FRENCH FRITTERS.— Put 1 cup of flour into a bowl, beat the yolks of 2 eggs; add 1 cup of cold water and stir this gradu- ally into the flour and beat vigorously; add ]/2 teaspoon salt and 1 teaspoon of melted butter
Cook this with the app: pantry check, scaling, and the assistant.