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Peach Fritters
From The new practical housekeeping, 1890
Serves 3
These fritters may be made of canned peaches or apricots drained and wiped dry.
Presented as published in 1890. 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
869Calories
39 gProtein
152 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories869 kcal
Protein39 g
Carbohydrates152 g
Fiber6.7 g
Sugars13 g
Total Fat17 g
Saturated Fat3.8 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol268 mg
Sodium142 mg
Potassium679 mg
Calcium177 mg
Iron11 mg
Magnesium76 mg
Phosphorus554 mg
Zinc4.4 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D2.1 mcg
Vitamin C0.1 mg
Vitamin A133 mcg
Vitamin E0.7 mg
Vitamin K0.3 mcg
Vitamin B60.6 mg
Vitamin B121 mcg
Thiamin (B1)4.4 mg
Riboflavin (B2)2.2 mg
Niacin (B3)21 mg
Folate880 mcg
Choline218 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 222. The excerpt below is the record exactly as published.
Peach Fritters. — (With yeast.) Sift a quart flour into bowl, add a cup milk and half cup yeast, and set m warm place to rise. This will take five or six hours. Then beat four eggs very light, with two tablespoons each sugar and butter and a little salt
Cook this with the app: pantry check, scaling, and the assistant.