vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
German Fritters
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Custard can be flavored with kirsch or vanilla.
Presented as published in 1898. 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
524Calories
27 gProtein
55 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories524 kcal
Protein27 g
Carbohydrates55 g
Fiber0 g
Sugars55 g
Total Fat22 g
Saturated Fat9.2 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol587 mg
Sodium306 mg
Potassium573 mg
Calcium384 mg
Iron2.6 mg
Magnesium47 mg
Phosphorus543 mg
Zinc3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A318 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.4 mg
Folate71 mcg
Choline484 mg
Caffeine0 mg
Water329 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 322. The excerpt below is the record exactly as published.
German Fritters. — Beat up the yolks of three eggs, and beat the whites separately to a stiff froth. Add an ounce and a half of white sugar, grate in a little lemon-peel, dust in a pinch of salt, and mix all with half a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.