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Pineapple Fritters
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Presented as published in 1913. 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
825Calories
16 gProtein
112 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories825 kcal
Protein16 g
Carbohydrates112 g
Fiber0.2 g
Sugars1.2 g
Total Fat12 g
Saturated Fat2.6 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0 g
Cholesterol29 mg
Sodium299 mg
Potassium222 mg
Calcium37 mg
Iron8.1 mg
Magnesium40 mg
Phosphorus167 mg
Zinc1.1 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.6 mg
Folate229 mcg
Choline0.7 mg
Caffeine0 mg
Alcohol37 g
Water107 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 63. The excerpt below is the record exactly as published.
Pineapple Fritters. 1 small pineapple. 1 small glass brandy. 2 ounces flour. Soak the pineapple in the brandy and sugar for 4 hours. Make batter of J/^ lb. flour, I/2 ounce butter, 14 saltspoon salt, 2 eggs and a little cream
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