Plain Fritters
From The English-Chinese cookery book, 1890
Fry until light brown.
Presented as published in 1890. 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
1207Calories
48 gProtein
206 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories1207 kcal
Protein48 g
Carbohydrates206 g
Fiber0 g
Sugars12 g
Total Fat21 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium2573 mg
Potassium845 mg
Calcium405 mg
Iron16 mg
Magnesium108 mg
Phosphorus715 mg
Zinc4.1 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.9 mg
Niacin (B3)17 mg
Folate448 mcg
Choline337 mg
Caffeine0 mg
Water316 g
As published
This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 45. The excerpt below is the record exactly as published.
PLAIN FRITTERS. BEAT to a froth two eggs, and stir into this half a pint of milk, one teaspoonful of salt, and two cups of flour
Cook this with the app: pantry check, scaling, and the assistant.