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Pineapple Fritters
From Cooking for profit, 1886
Serves 2
For lighter fritters, use water instead of milk.
Presented as published in 1886. 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
605Calories
20 gProtein
101 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories605 kcal
Protein20 g
Carbohydrates101 g
Fiber0.4 g
Sugars2.6 g
Total Fat13 g
Saturated Fat4.2 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol192 mg
Sodium314 mg
Potassium267 mg
Calcium189 mg
Iron8.2 mg
Magnesium44 mg
Phosphorus285 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D1.2 mcg
Vitamin C12 mg
Vitamin A81 mcg
Vitamin E0.6 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.6 mg
Folate229 mcg
Choline152 mg
Caffeine0 mg
Water190 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 247. The excerpt below is the record exactly as published.
Pineapole Fritters and Sauco 835— Vanilla Jelly. Sweet jelly of gelatine (No 465) made with a little lemon juice to help in the clarifying but without lemon pee land a flavoring of vanilla instead. Color like golden syrup with few drops burnt sugar caramel. (See No 694. ) Open 2 cans pineapple, save the juice cut the larger slices in two. For the batter : 2 cups flour. 1 small teaspoon baking powder. 2 eggs . I cup milk or water. I tablespoon oil or melted lard. Pinch of salt
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