vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Fritters, Flain
From The thorough good cook, 1895
Serves 2
Presented as published in 1895. 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
495Calories
24 gProtein
55 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories495 kcal
Protein24 g
Carbohydrates55 g
Fiber0.2 g
Sugars55 g
Total Fat26 g
Saturated Fat8.8 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol510 mg
Sodium271 mg
Potassium544 mg
Calcium373 mg
Iron2.2 mg
Magnesium46 mg
Phosphorus497 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.8 mcg
Vitamin C0 mg
Vitamin A278 mcg
Vitamin E1.4 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B122.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.4 mg
Folate60 mcg
Choline411 mg
Caffeine0 mg
Water311 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 222. The excerpt below is the record exactly as published.
Fritters, Flain. These may be made of the same kind of batter as pan- cakes by pouring a small quantity into the pan, or by grating some crumb of bread and putting it into a pint of milk, mixinsj it smooth, and, when cold, addin<:>' the yolks of five eggs, three ounces of sifted sugar, and some grated nutmeg. Fry the fritters, and when done pour thereon melted butter
Cook this with the app: pantry check, scaling, and the assistant.