Fritters
From Principles of cooking, 1914
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
877Calories
33 gProtein
158 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories877 kcal
Protein33 g
Carbohydrates158 g
Fiber0 g
Sugars9 g
Total Fat13 g
Saturated Fat5 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol208 mg
Sodium2138 mg
Potassium602 mg
Calcium1071 mg
Iron13 mg
Magnesium82 mg
Phosphorus778 mg
Zinc2.8 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A138 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.3 mg
Niacin (B3)13 mg
Folate324 mcg
Choline180 mg
Caffeine0 mg
Water218 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 53. The excerpt below is the record exactly as published.
Fritters. — Mix and sift together one and one half cups flour, one fourth teaspoon salt, three teaspoons baking powder. Add three fourths cup milk and one egg well ‘beaten
Cook this with the app: pantry check, scaling, and the assistant.