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Plain Fritters with Sauce

Name: Plain Fritters with Sauce
Yield: 8 servings
Ingredients: 4 cups flour; 1 large teaspoon baking powder; 2 cups water slightly warm; 3 eggs; 3 tablespoons melted lard; 1 of molasses; Pinch of salt; Lard to fry

From Cooking for profit, 1886

Serves 8

Makes about 24 fritters.

Presented as published in 1886. 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

338Calories

9 gProtein

51 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories338 kcal

Protein9.2 g

Carbohydrates51 g

Fiber0 g

Sugars2 g

Total Fat11 g

Saturated Fat3.1 g

Monounsaturated Fat4.3 g

Polyunsaturated Fat2.1 g

Omega-30.1 g

Cholesterol75 mg

Sodium89 mg

Potassium150 mg

Calcium62 mg

Iron4 mg

Magnesium26 mg

Phosphorus118 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A30 mcg

Vitamin E0.4 mg

Vitamin K1.4 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.3 mg

Folate109 mcg

Choline58 mg

Caffeine0 mg

Water80 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 29. The excerpt below is the record exactly as published.

Plain Fritters With Sauce. Price served as a pudding dish 10c, 4 cups flour — 1 pound. 1 large teaspoon baking powder. 2 cups water slightly warm. 3 eggs. 3 tablespoons melted lard* 1 of molasses. Pinch of salt. Lard to fry

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