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Mexican Fritters
From The bride's cook book, 1915
Serves 1
Presented as published in 1915. 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
491Calories
7 gProtein
108 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories491 kcal
Protein6.6 g
Carbohydrates108 g
Fiber4.1 g
Sugars16 g
Total Fat3.5 g
Saturated Fat0.9 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol26 mg
Sodium2556 mg
Potassium444 mg
Calcium78 mg
Iron3.2 mg
Magnesium34 mg
Phosphorus99 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.2 mcg
Vitamin C8.7 mg
Vitamin A58 mcg
Vitamin E1.9 mg
Vitamin K5.7 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.6 mg
Folate65 mcg
Choline54 mg
Caffeine0 mg
Water263 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 133. The excerpt below is the record exactly as published.
MEXICAN FRITTERS— Mix 1 can of DEL MONTE Canned Tomato Sauce with % cup of water, V2 cup of cornstarch, 2 teaspoons of com sirup, 1 teaspoon of salt, Vs teaspoon of pepper, and 1 tablespoon of chopped onion. Bring to the boiling point, stirring, and cook in the double boiler 35 minutes. Add 1 well beaten egg
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