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Onion and Macaroni 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
1142Calories
50 gProtein
176 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories1142 kcal
Protein50 g
Carbohydrates176 g
Fiber11 g
Sugars17 g
Total Fat24 g
Saturated Fat6.9 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat6.7 g
Omega-30.1 g
Cholesterol558 mg
Sodium1466 mg
Potassium832 mg
Calcium433 mg
Iron12 mg
Magnesium133 mg
Phosphorus718 mg
Zinc5.4 mg
Copper0.7 mg
Manganese2.3 mg
Vitamin D3 mcg
Vitamin C8.4 mg
Vitamin A240 mcg
Vitamin E1.8 mg
Vitamin K12 mcg
Vitamin B60.7 mg
Vitamin B121.9 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.4 mg
Niacin (B3)12 mg
Folate284 mcg
Choline473 mg
Caffeine0 mg
Water232 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.
Onion and Macaroni Friitees, Four ounces of onions, two ounces of macaroni, six ounces of bread crumbs, and three eggs
Cook this with the app: pantry check, scaling, and the assistant.