vegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Plain Fritters

Name: Plain Fritters
Yield: 2 servings
Ingredients: Stir together a pint of flour; half a pint of cold water; the yolks of four eggs; two tablespoonfuls of sugar; two tablespoonfuls of olive oil or melted butter; half a teaspoonful of salt

From The art of cookery, 1899

Serves 2

Or omit the dusting of sugar, and serve with fruit sauce.

Presented as published in 1899. 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

960Calories

30 gProtein

110 gCarbs

44 gFat

Full nutrition (33 nutrients)

Calories960 kcal

Protein30 g

Carbohydrates110 g

Fiber0 g

Sugars13 g

Total Fat44 g

Saturated Fat8.4 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat0.5 g

Cholesterol35 mg

Sodium591 mg

Potassium172 mg

Calcium28 mg

Iron7.1 mg

Magnesium35 mg

Phosphorus136 mg

Zinc0.9 mg

Copper0.2 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A114 mcg

Vitamin E6 mg

Vitamin K1.2 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1 mg

Niacin (B3)8.5 mg

Folate201 mcg

Choline3 mg

Caffeine0 mg

Water183 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 62. The excerpt below is the record exactly as published.

Plain Fritters — Stir together a pint of flour, half a pint of cold water, the yolks of four eggs, two table- spoonfuls of sugar, two tablespoonfuls of olive oil or melted butter, and half a teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.