Pineapple Fritters
From Council cook book, 1908
Fritters should be about the size of a goose egg.
Presented as published in 1908. 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
1339Calories
38 gProtein
268 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories1339 kcal
Protein38 g
Carbohydrates268 g
Fiber11 g
Sugars137 g
Total Fat21 g
Saturated Fat7.8 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol401 mg
Sodium3050 mg
Potassium1275 mg
Calcium743 mg
Iron12 mg
Magnesium121 mg
Phosphorus739 mg
Zinc3.6 mg
Copper0.6 mg
Manganese2.6 mg
Vitamin D4.3 mcg
Vitamin C240 mg
Vitamin A246 mcg
Vitamin E1.7 mg
Vitamin K1.5 mcg
Vitamin B60.8 mg
Vitamin B122.2 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.5 mg
Niacin (B3)9.9 mg
Folate311 mcg
Choline362 mg
Caffeine0 mg
Water716 g
As published
This recipe was extracted from Council cook book (1908), page 41. The excerpt below is the record exactly as published.
sift flour, baking powder, and salt twice ; beat the eggs a little with one-half cup of sugar, mix with the milk and make a medium soft dough; take about three-fourths of the chopped pineapple, drain off, the grated rind of three lemons, and with the rosewater mix in the dough. Fry in hot fat (like doughnuts) in the shape of dumplings, cut dough with a wet tablespoon ; when fried should be about the size of a goose egg. Sauce. — Take the remainder of pineapple and juice, the juice of two lemons, a little butter, sugar to suit taste, corn starch
Cook this with the app: pantry check, scaling, and the assistant.