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Lentil Fritters
From Vegetarian Cook Book, 1904
Serves 3
Presented as published in 1904. 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
384Calories
23 gProtein
65 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories384 kcal
Protein23 g
Carbohydrates65 g
Fiber0 g
Sugars0.1 g
Total Fat7.1 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol72 mg
Sodium25 mg
Potassium801 mg
Calcium63 mg
Iron7.1 mg
Magnesium92 mg
Phosphorus351 mg
Zinc3.4 mg
Copper0.7 mg
Manganese1.4 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate41 mcg
Choline49 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 15. The excerpt below is the record exactly as published.
LENTIL FRITTERS Lentils, 1 cup. Rich milk, I/4 cup. Egg, 1. Butter, 1 tablespoon
Cook this with the app: pantry check, scaling, and the assistant.