vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Peach Fritters
From Original White House Cookbook, 1887
Serves 2
Presented as published in 1887. 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
554Calories
17 gProtein
61 gCarbs
25 gFat
Full nutrition (35 nutrients)
Calories554 kcal
Protein17 g
Carbohydrates61 g
Fiber0.4 g
Sugars61 g
Total Fat25 g
Saturated Fat4.5 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol502 mg
Sodium197 mg
Potassium254 mg
Calcium113 mg
Iron2.3 mg
Magnesium22 mg
Phosphorus289 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.8 mcg
Vitamin C1 mg
Vitamin A216 mcg
Vitamin E1.3 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate60 mcg
Choline373 mg
Caffeine0 mg
Alcohol19 g
Water243 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 170. The excerpt below is the record exactly as published.
PEACH FRITTERS. Peel the peaches, split each in two and take out the stones; dust a little powdered sugar over them ; dip each piece in the batter and fry in hot fat. A sauce to be served with them may be made as follows; Put an ounce of butter in a saucepan and whisk it to a cream ; add four ounces of sugar gradually. Beat the yolks of two eggs ; add to them a dash of nutmeg and a gill each of cold water and rum ; stir this into the luke-warm batter and allow it to heat gradually. Stir constantly until of a smooth, creamy consistency, and serve. The bat- ter is made as follows : Beat the yolks of three eggs ; add to them a gill of milk
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