vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Lemon Fritters
From The new practical housekeeping, 1890
Serves 2
Presented as published in 1890. 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
695Calories
16 gProtein
150 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories695 kcal
Protein16 g
Carbohydrates150 g
Fiber0 g
Sugars52 g
Total Fat3.8 g
Saturated Fat1.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.3 mg
Sodium27 mg
Potassium266 mg
Calcium99 mg
Iron7.1 mg
Magnesium41 mg
Phosphorus197 mg
Zinc1.2 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline11 mg
Caffeine0 mg
Water67 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 221. The excerpt below is the record exactly as published.
Lemon Fritters. — Three eggs, one pint flour, three-fourths tea- cup powdered sugar ; beat the yolks well, add flour and enough milk — about a gill — ^to make a stiff batter ; beat the whites stiff with the sugar, the juice of a lemon and some of the yellow peel grated off, or teaspoon extract of lemon
Cook this with the app: pantry check, scaling, and the assistant.