Fritters

Name: Fritters
Ingredients: Make a batter with the beaten yolk of one egg; one fourth cup milk; one half teaspoon salt; one half teaspoon sugar; and flour to make almost a drop batter

From The school kitchen textbook, 1915

Presented as published in 1915. 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

45Calories

2 gProtein

5 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories45 kcal

Protein2 g

Carbohydrates4.9 g

Fiber0 g

Sugars5 g

Total Fat2 g

Saturated Fat1.1 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol7.3 mg

Sodium1190 mg

Potassium92 mg

Calcium76 mg

Iron0 mg

Magnesium7.3 mg

Phosphorus62 mg

Zinc0.3 mg

Copper0 mg

Manganese0 mg

Vitamin D0.6 mcg

Vitamin C0 mg

Vitamin A19 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120.3 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.1 mg

Folate0 mcg

Choline11 mg

Caffeine0 mg

Water54 g

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 130. The excerpt below is the record exactly as published.

Fritters Make a batter with the beaten yolk of one egg, one fourth cup milk, one half teaspoon salt, and one half teaspoon sugar, and flour to make almost a drop batter

Cook this with the app: pantry check, scaling, and the assistant.