Meat Fritters
From Blue Ribbon cook book, 1905
Add lemon juice or vinegar for improvement.
Presented as published in 1905. 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
530Calories
35 gProtein
9 gCarbs
38 gFat
Full nutrition (27 nutrients)
Calories530 kcal
Protein35 g
Carbohydrates8.7 g
Fiber0 g
Total Fat38 g
Saturated Fat17 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.1 g
Cholesterol206 mg
Sodium163 mg
Potassium745 mg
Calcium14 mg
Iron7 mg
Magnesium38 mg
Phosphorus315 mg
Zinc6.8 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin C7.3 mg
Vitamin A0 mcg
Vitamin B60.7 mg
Vitamin B129 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)10 mg
Folate17 mcg
Water153 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 43. The excerpt below is the record exactly as published.
Meat Fritters—Take cold meat of any kind
Cook this with the app: pantry check, scaling, and the assistant.