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Peach Fritters
From Harper's cook book encyclopædia, 1902
Serves 3
Serve with butter, sugar, and nutmeg.
Presented as published in 1902. 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
481Calories
30 gProtein
36 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories481 kcal
Protein30 g
Carbohydrates36 g
Fiber0 g
Sugars16 g
Total Fat23 g
Saturated Fat10 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol535 mg
Sodium313 mg
Potassium707 mg
Calcium479 mg
Iron3.8 mg
Magnesium62 mg
Phosphorus620 mg
Zinc3.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D5.8 mcg
Vitamin C0 mg
Vitamin A317 mcg
Vitamin E1.6 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B122.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.2 mg
Niacin (B3)2.2 mg
Folate104 mcg
Choline450 mg
Caffeine0 mg
Water390 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 178. The excerpt below is the record exactly as published.
Peach Fritters. — Put ten table- spoonfuls of flour into a basin; pour over it slowly, stirring all the time, to keep it free of lumps, „ one quart of milk, the yolks of eight eggs, and then the beaten whites ; have some butter hot in a dripping-pan, and some fresh peaches peeled and quar- tered
Cook this with the app: pantry check, scaling, and the assistant.