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Fritters
From The Toronto Cook Book, 1915
Serves 4
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
678Calories
28 gProtein
109 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories678 kcal
Protein28 g
Carbohydrates109 g
Fiber0 g
Sugars12 g
Total Fat14 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium2826 mg
Potassium606 mg
Calcium483 mg
Iron8.2 mg
Magnesium69 mg
Phosphorus529 mg
Zinc2.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.7 mg
Folate224 mcg
Choline190 mg
Caffeine0 mg
Water265 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 120. The excerpt below is the record exactly as published.
Fritters Take large juicy apples, core, peel and cut each apple in round slices. Prepare batter as for Banana Fritters; dip each slice in separately; drop in hot fat and fry to a light brown. Serve immediately with sauce or powdered sugar over them. Rice Fritters Two cups flour, two cups milk, two eggs, one-half cup cooked rice, one teaspoon baking powder, salt, beat yolks of eggs and rice together, add the milk and the flour in which the baking powder has been mixed; then the whites of eggs, well beaten, stirred in very lightly. Fritters Four eggs, one quart of milk, one quart of flour, two tea- spoons of baking powder and 'a little salt
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