Meat Fritters
From The handy dictionary of cookery, 1890
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
726Calories
25 gProtein
91 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories726 kcal
Protein25 g
Carbohydrates91 g
Fiber0 g
Sugars0 g
Total Fat29 g
Saturated Fat7 g
Monounsaturated Fat16 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol74 mg
Sodium63 mg
Potassium422 mg
Calcium38 mg
Iron8.9 mg
Magnesium46 mg
Phosphorus236 mg
Zinc3.3 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C2.6 mg
Vitamin A0 mcg
Vitamin E4.6 mg
Vitamin K1 mcg
Vitamin B60.3 mg
Vitamin B123.2 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)11 mg
Folate187 mcg
Choline0 mg
Caffeine0 mg
Water184 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 65. The excerpt below is the record exactly as published.
Meat Fritters. DOMESTIC COOKERY. ”5 ounces of cold meat finely cut up and seasoned ; stir them well together ; turn out on to a plate to get quite cold. Make a batter with a quarter of a pound of flour, a tablespoonful of salad oil poured into the centre, and one quarter of a pint of tepid water
Cook this with the app: pantry check, scaling, and the assistant.