Jelly Fritters
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. 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
1333Calories
40 gProtein
214 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories1333 kcal
Protein40 g
Carbohydrates214 g
Fiber6 g
Sugars25 g
Total Fat33 g
Saturated Fat15 g
Monounsaturated Fat10 g
Polyunsaturated Fat4.2 g
Omega-30.1 g
Cholesterol71 mg
Sodium190 mg
Potassium1105 mg
Calcium650 mg
Iron13 mg
Magnesium121 mg
Phosphorus761 mg
Zinc4.6 mg
Copper0.5 mg
Manganese2.1 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E1.3 mg
Vitamin K0.8 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1.8 mg
Niacin (B3)15 mg
Folate426 mcg
Choline120 mg
Caffeine0 mg
Water459 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 88. The excerpt below is the record exactly as published.
JELLY FRITTERS. Hake a batter of two eggs, a pint of milk, and a pint bowl of wheat floor or more, beat it light ; put a tableepoon- fol lard or beef fat in a frying or omelet-pan, add a salt- spoonful of sal
Cook this with the app: pantry check, scaling, and the assistant.