vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lentil Fritters
From Vegetarian cookery, 1891
Serves 1
Presented as published in 1891. 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
694Calories
52 gProtein
72 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories694 kcal
Protein52 g
Carbohydrates72 g
Fiber0 g
Sugars0.7 g
Total Fat21 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium284 mg
Potassium1352 mg
Calcium182 mg
Iron12 mg
Magnesium145 mg
Phosphorus820 mg
Zinc7 mg
Copper1.1 mg
Manganese1.8 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water163 g
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 47. The excerpt below is the record exactly as published.
Lentil Fritters. Four ounces of lentils, and four eggs
Cook this with the app: pantry check, scaling, and the assistant.