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Orange Fritters
From The Times cook book, no. 2, 1905
Serves 3
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
444Calories
15 gProtein
51 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories444 kcal
Protein15 g
Carbohydrates51 g
Fiber0.1 g
Sugars17 g
Total Fat20 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1.2 mg
Potassium74 mg
Calcium9.1 mg
Iron2.4 mg
Magnesium12 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C6.5 mg
Vitamin A0 mcg
Vitamin E3.8 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.8 mg
Folate70 mcg
Choline0.9 mg
Caffeine0 mg
Water54 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 133. The excerpt below is the record exactly as published.
ORANGE FRITTERS. Miss C. Hernstein, 2302 Budlong ave., Los Angeles, Cal. Yolks of four eggs beaten with four ta- blespoons sugar; stir into this the juice of half a lemon and just enough flour to thick- en like a batter
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