vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Plain Common Fritters
From Modern cookery, in all its branches, 1884
Serves 1
Can add currants or apples for variation.
Presented as published in 1884. 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
374Calories
25 gProtein
25 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories374 kcal
Protein25 g
Carbohydrates25 g
Fiber0 g
Sugars6.4 g
Total Fat19 g
Saturated Fat7 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol573 mg
Sodium260 mg
Potassium422 mg
Calcium238 mg
Iron3.9 mg
Magnesium39 mg
Phosphorus445 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D4.2 mcg
Vitamin C0 mg
Vitamin A279 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)1.8 mg
Folate108 mcg
Choline463 mg
Caffeine0 mg
Water224 g
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 340. The excerpt below is the record exactly as published.
PLAIN COMMON FRITTERS. Mix with three well-whisked eggs a quarter of a pint of milk, and strain them through a fine sieve ; add them gradually to three large tablespoonsful of flour
Cook this with the app: pantry check, scaling, and the assistant.