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Lamb Fritters
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
550Calories
39 gProtein
69 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories550 kcal
Protein39 g
Carbohydrates69 g
Fiber0 g
Sugars4 g
Total Fat12 g
Saturated Fat4.5 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol180 mg
Sodium673 mg
Potassium602 mg
Calcium272 mg
Iron7.5 mg
Magnesium66 mg
Phosphorus494 mg
Zinc6.1 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A66 mcg
Vitamin E0.6 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B123.8 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)13 mg
Folate173 mcg
Choline88 mg
Caffeine0 mg
Water186 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 119. The excerpt below is the record exactly as published.
Lamb Fritters Chop a cup of cold cooked lamb. Make a batter of one egg, well beaten, two-thirds cup of milk, one-quarter teaspoon salt and one and one-third cups of flour sifted, with one rounding teaspoon baking powder
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