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Oatmeal Fritters
From Farm and home cook book and housekeeper's assistant, 1907
Serves 1
This is a nice way to use left-over oatmeal from breakfast.
Presented as published in 1907. 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
347Calories
16 gProtein
49 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories347 kcal
Protein16 g
Carbohydrates49 g
Fiber4 g
Sugars2.3 g
Total Fat9.7 g
Saturated Fat2.9 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol190 mg
Sodium92 mg
Potassium312 mg
Calcium91 mg
Iron4.4 mg
Magnesium79 mg
Phosphorus337 mg
Zinc3.3 mg
Copper0.2 mg
Manganese1.6 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A90 mcg
Vitamin E0.7 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.3 mg
Folate78 mcg
Choline170 mg
Caffeine0 mg
Water263 g
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 59. The excerpt below is the record exactly as published.
Oatmeal Fritters To 1 cup cooked and cold oatmeal, add 1 well-beaten egg, 2 or 3 tablesp milk, and just enough flour to bind together
Cook this with the app: pantry check, scaling, and the assistant.