Fritters
From Colonial recipes, from old Virginia and Maryland manors, 1907
Presented as published in 1907. 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
1938Calories
65 gProtein
392 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories1938 kcal
Protein65 g
Carbohydrates392 g
Fiber2.5 g
Sugars0.2 g
Total Fat35 g
Saturated Fat1.7 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol249 mg
Sodium88 mg
Potassium845 mg
Calcium130 mg
Iron29 mg
Magnesium145 mg
Phosphorus705 mg
Zinc5 mg
Copper0.9 mg
Manganese3.8 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)5.8 mg
Riboflavin (B2)2.8 mg
Niacin (B3)38 mg
Folate1044 mcg
Choline150 mg
Caffeine0 mg
Water93 g
As published
This recipe was extracted from Colonial recipes, from old Virginia and Maryland manors (1907) by Maude A. Bomberger, page 5. The excerpt below is the record exactly as published.
FRITTERS {Arlington) Make up 1 quart of flour with 1 egg well beaten; a large spoonful of yeast, and as much milk as will make it a little softer than muffin dough. Mix it early in the evening. In the morning, when well risen, work in 2 tablespoonfuls of melted butter
Cook this with the app: pantry check, scaling, and the assistant.