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Orange Fritters

Name: Orange Fritters
Yield: 4 servings
Ingredients: Six large oranges; two well-beaten eggs; 2 tablespoonfuls of sugar; enough flour to make a batter

From The white ribbon cook book, 1894

Serves 4

Presented as published in 1894. 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

187Calories

6 gProtein

38 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories187 kcal

Protein5.7 g

Carbohydrates38 g

Fiber6.5 g

Sugars32 g

Total Fat2.7 g

Saturated Fat0.8 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol93 mg

Sodium36 mg

Potassium523 mg

Calcium122 mg

Iron0.7 mg

Magnesium30 mg

Phosphorus87 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.5 mcg

Vitamin C144 mg

Vitamin A70 mcg

Vitamin E0.7 mg

Vitamin K0.1 mcg

Vitamin B60.2 mg

Vitamin B120.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.8 mg

Folate93 mcg

Choline96 mg

Caffeine0 mg

Water253 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 99. The excerpt below is the record exactly as published.

Orange Fritters — Six large oranges peeled and sliced, two well-beaten eggs, 2 tablespoon- fuls of sugar, and enough flour to make a batter

Cook this with the app: pantry check, scaling, and the assistant.