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German Fritters
From Miss Parloa's kitchen companion, 1887
Serves 4
Syrup can be flavored with any fruit or spice.
Presented as published in 1887. 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
623Calories
15 gProtein
126 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories623 kcal
Protein15 g
Carbohydrates126 g
Fiber8.6 g
Sugars66 g
Total Fat9.2 g
Saturated Fat3.5 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol122 mg
Sodium877 mg
Potassium428 mg
Calcium186 mg
Iron2.8 mg
Magnesium37 mg
Phosphorus129 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C89 mg
Vitamin A52 mcg
Vitamin E0.5 mg
Vitamin K14 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.3 mg
Folate87 mcg
Choline78 mg
Caffeine0 mg
Water192 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 331. The excerpt below is the record exactly as published.
German Fritters. Use some stale brioche (see chapter entitled " Special Articles"), cut in strips three inches long, one inch wide, and half an inch thick. With one dozen such pieces use also a cupful of sugar, a cupful of water, the grated rind of one orange and the juice of two, two eggs, and some fine bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.