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Fruit Fritters

Name: Fruit Fritters
Yield: 1 servings
Ingredients: the yolks of two eggs; a teacup of flour; a pinch of salt; one tablespoon of olive oil; two tablespoons of Jamaica rum, or lemon-juice; cold batter enough to make a creamy batter

From The home cook book, 1905

Serves 1

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

575Calories

19 gProtein

100 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories575 kcal

Protein19 g

Carbohydrates100 g

Fiber0.1 g

Sugars1 g

Total Fat11 g

Saturated Fat5.4 g

Monounsaturated Fat13 g

Polyunsaturated Fat2.7 g

Omega-30.1 g

Cholesterol367 mg

Sodium19 mg

Potassium239 mg

Calcium70 mg

Iron8 mg

Magnesium37 mg

Phosphorus270 mg

Zinc1.7 mg

Copper0.2 mg

Manganese1 mg

Vitamin D1.8 mcg

Vitamin C12 mg

Vitamin A130 mcg

Vitamin E0.9 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)8.5 mg

Folate256 mcg

Choline280 mg

Caffeine0 mg

Water58 g

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 157. The excerpt below is the record exactly as published.

FRUIT FRITTERS Beat the yolks of two eggs with a teacup of flour and a pinch of salt. Add one tablespoon of olive oil, two table- spoons of Jamaica rum, or lemon- juice, and cold batter enough to make a creamy batter

Cook this with the app: pantry check, scaling, and the assistant.