Fritto Misto
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Presented as published in 1936. 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
303Calories
11 gProtein
54 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories303 kcal
Protein11 g
Carbohydrates54 g
Fiber0 g
Sugars5.9 g
Total Fat4.8 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium631 mg
Potassium268 mg
Calcium162 mg
Iron3.5 mg
Magnesium31 mg
Phosphorus191 mg
Zinc1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.4 mg
Folate100 mcg
Choline22 mg
Caffeine0 mg
Water114 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 19. The excerpt below is the record exactly as published.
FRITTO MISTO Deep fat or oil for frying FRYING BATTER Yi cup flour Yz cup milk 54 teaspoon salt 1 eggt beaten 1 dash cayenne
Cook this with the app: pantry check, scaling, and the assistant.