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Pineapple Fritters
From How we cook in Tennessee .., 1906
Serves 3
Presented as published in 1906. 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
119Calories
0 gProtein
11 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories119 kcal
Protein0.1 g
Carbohydrates11 g
Fiber0.1 g
Sugars11 g
Total Fat8.4 g
Saturated Fat3.3 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat0.9 g
Cholesterol7.9 mg
Sodium0.4 mg
Potassium19 mg
Calcium1.9 mg
Iron0.1 mg
Magnesium1.8 mg
Phosphorus1.1 mg
Zinc0 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C2.1 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.8 mcg
Choline5 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 118. The excerpt below is the record exactly as published.
Pineapple Fritters. — Get a can of pineapple "chunks". Cut pineapple in pieces about an inch or one and one-half inches, square ; dip in batter as made for rosettes and fry in boiling lard, using a spoon in handling. Sprinkle with pow- dered sug
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