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Fritters
From The Twin-city housewife, 1920
Serves 2
Presented as published in 1920. 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
777Calories
30 gProtein
136 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories777 kcal
Protein30 g
Carbohydrates136 g
Fiber2.6 g
Sugars0.6 g
Total Fat13 g
Saturated Fat3.3 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol372 mg
Sodium1848 mg
Potassium373 mg
Calcium232 mg
Iron25 mg
Magnesium60 mg
Phosphorus367 mg
Zinc2.4 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.3 mg
Niacin (B3)12 mg
Folate312 mcg
Choline300 mg
Caffeine0 mg
Water281 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 6. The excerpt below is the record exactly as published.
Fritters One-half cup of milk, one ounce of butter made boiling hot, add four teaspoons of flour and beat smooth; beat in two eggs and one- fourth pound of grated cheese. Drop by teaspoons into hot fat.—Mrs. * A. A. Springs. @ Fritters One pint of flour, one pint of boiling water, one teaspoon of salt, four eggs
Cook this with the app: pantry check, scaling, and the assistant.