vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Plain Fritters
From The complete cook book, 1900
Serves 2
Presented as published in 1900. 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
544Calories
27 gProtein
101 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories544 kcal
Protein27 g
Carbohydrates101 g
Fiber0.7 g
Sugars0.1 g
Total Fat3 g
Saturated Fat0.8 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3 mg
Potassium181 mg
Calcium30 mg
Iron7.1 mg
Magnesium39 mg
Phosphorus142 mg
Zinc1 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1 mg
Niacin (B3)8.5 mg
Folate203 mcg
Choline0.3 mg
Caffeine0 mg
Water120 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 109. The excerpt below is the record exactly as published.
PLAIN FEITTERS. The whites of five eggs, one cup of sweet milk, two cups of sifted flour, one-quarter of a nutmeg and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.