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French Potato Fritters or Beignets
From Cooking for profit, 1886
Serves 2
Cost, about 10 cents for 25 fritters.
Presented as published in 1886. 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
570Calories
25 gProtein
56 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories570 kcal
Protein25 g
Carbohydrates56 g
Fiber3.6 g
Sugars1.7 g
Total Fat27 g
Saturated Fat5.4 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol294 mg
Sodium120 mg
Potassium883 mg
Calcium77 mg
Iron4.5 mg
Magnesium57 mg
Phosphorus288 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D1.5 mcg
Vitamin C34 mg
Vitamin A120 mcg
Vitamin E3.6 mg
Vitamin K4 mcg
Vitamin B60.7 mg
Vitamin B120.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4 mg
Folate111 mcg
Choline241 mg
Caffeine0 mg
Water230 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 281. The excerpt below is the record exactly as published.
French Potato Fritters or Beignets. This makes 25, small size for garnish- 12 ounces potato — 2 cups mashed. 54 cup flour — 2 ounces 2 tablespoons cream. Same of white wine or sherry 3 eggs and 2 yolks Salt, nutmeg and cayenne
Cook this with the app: pantry check, scaling, and the assistant.