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Italian Fritters
From A calendar of dinners, with 615 recipes, 1913
Serves 1
Serve with hard sauce.
Presented as published in 1913. 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
1017Calories
14 gProtein
105 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories1017 kcal
Protein14 g
Carbohydrates105 g
Fiber6.2 g
Sugars69 g
Total Fat61 g
Saturated Fat12 g
Monounsaturated Fat14 g
Polyunsaturated Fat3 g
Omega-30.3 g
Cholesterol29 mg
Sodium591 mg
Potassium661 mg
Calcium496 mg
Iron5.7 mg
Magnesium85 mg
Phosphorus382 mg
Zinc2.6 mg
Copper0.5 mg
Manganese1 mg
Vitamin D2.3 mcg
Vitamin C10 mg
Vitamin A80 mcg
Vitamin E1.8 mg
Vitamin K16 mcg
Vitamin B60.4 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.7 mg
Folate41 mcg
Choline76 mg
Caffeine9 mg
Water265 g
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 140. The excerpt below is the record exactly as published.
talian Fritters Coffee *Ttalian Fritters—1 egg, 1 cup milk, grated rind 1 lemon, 2 tablespoons Crisco, 5 slices stale cake, % tea- spoon powdered cinnamon, sugar and few grains salt
Cook this with the app: pantry check, scaling, and the assistant.