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Fritters
From Superior cook book, 1905
Serves 2
Recipe attributed to Mrs. A. W. Harkle.
Presented as published in 1905. 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
642Calories
27 gProtein
104 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories642 kcal
Protein27 g
Carbohydrates104 g
Fiber0 g
Sugars6.1 g
Total Fat13 g
Saturated Fat4.6 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol294 mg
Sodium626 mg
Potassium458 mg
Calcium477 mg
Iron8.8 mg
Magnesium58 mg
Phosphorus504 mg
Zinc2.4 mg
Copper0.3 mg
Manganese1 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A159 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.6 mg
Folate236 mcg
Choline242 mg
Caffeine0 mg
Water177 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 54. The excerpt below is the record exactly as published.
Fritters. Three t^g.i^, 2 teaspoons of baking )i(>\v(h'r, 1 cup of milk, ])ineli of salt. 2 cu])s of Donsman's Best Patent flour. Drop from s[)oon in hot lard. :\ri{s. A. W. llAiuLK. Plain Fritters. One cup sweet milk. 1 pt. Dousman's Best Patent flour, 2 eggs, IV^ teaspoon- fuls baking powde
Cook this with the app: pantry check, scaling, and the assistant.