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Jelly Fritters
From Original White House Cookbook, 1887
Serves 2
A very nice dessert.
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
783Calories
30 gProtein
110 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories783 kcal
Protein30 g
Carbohydrates110 g
Fiber3 g
Sugars14 g
Total Fat24 g
Saturated Fat9.9 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol315 mg
Sodium5053 mg
Potassium659 mg
Calcium370 mg
Iron7.7 mg
Magnesium70 mg
Phosphorus529 mg
Zinc3.3 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D4 mcg
Vitamin C0.3 mg
Vitamin A198 mcg
Vitamin E1.4 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)7.8 mg
Folate249 mcg
Choline281 mg
Caffeine0 mg
Water288 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 237. The excerpt below is the record exactly as published.
JELLY FRITTERS. Make a batter of three eggs, a pint of milk and a pint bowl of wheat flour or more, beat it light ; put a tablespoonful of lard or beef fat in a frying or omelet pan, add a saltspoonful of salt, making it boiling hot, put in the batter by the large spoonful, not to close ; when one side is a delicate brown, turn the other ; when done, take them on to a dish with a d’oyley over it ; put a dessertspoonful of firm jelly or jam
Cook this with the app: pantry check, scaling, and the assistant.