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Ham Fritters
From The encyclopaedia of practical cookery, 1892
Serves 2
Presented as published in 1892. 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
648Calories
63 gProtein
35 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories648 kcal
Protein63 g
Carbohydrates35 g
Fiber2.1 g
Sugars3.1 g
Total Fat26 g
Saturated Fat8.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.2 g
Omega-30 g
Cholesterol318 mg
Sodium2615 mg
Potassium1037 mg
Calcium133 mg
Iron6.3 mg
Magnesium74 mg
Phosphorus778 mg
Zinc7.1 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E1.2 mg
Vitamin K3.3 mcg
Vitamin B60.9 mg
Vitamin B122.2 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)16 mg
Folate81 mcg
Choline352 mg
Caffeine0 mg
Water189 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 48. The excerpt below is the record exactly as published.
Ham Fritters. — Finely mince about lib. of cold cooked Ham, using lean and fat in equal proportions ; mix with it 1 break- fast-cupful of breadcrumbs and two well-beaten eggs, season- ing with white pepper. Cut a French roll into slices, and soak it in beaten eggs and milk. Put a good-sized lump of butter
Cook this with the app: pantry check, scaling, and the assistant.