vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Jelly or Jam Fritters
From The household cook book, 1902
Serves 1
Lemon jelly made with gelatine is nice for these fritters.
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
450Calories
23 gProtein
49 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories450 kcal
Protein23 g
Carbohydrates49 g
Fiber0.3 g
Sugars24 g
Total Fat18 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium2576 mg
Potassium557 mg
Calcium367 mg
Iron3.3 mg
Magnesium49 mg
Phosphorus476 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D4.3 mcg
Vitamin C2.2 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2 mg
Folate90 mcg
Choline340 mg
Caffeine0 mg
Water301 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 263. The excerpt below is the record exactly as published.
JELLY OR JAM FRITTERS.— Make a batter of 2 eggs, 1 cup of milk, and flour enough to thicken to the consistency of griddle cakes; beat in a level teaspoon of salt, and drop in spoonfuls in hot fat; fry brown. When well drained, place on each one a bit of jam or firm jelly
Cook this with the app: pantry check, scaling, and the assistant.