Plain Potato Fritters
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
If potatoes prove too watery, pour off water and use only half the quantity of flour.
Presented as published in 1909. 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
552Calories
18 gProtein
110 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories552 kcal
Protein18 g
Carbohydrates110 g
Fiber9.5 g
Sugars16 g
Total Fat5.5 g
Saturated Fat1.7 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol186 mg
Sodium2432 mg
Potassium2014 mg
Calcium88 mg
Iron5.9 mg
Magnesium116 mg
Phosphorus381 mg
Zinc2.2 mg
Copper0.6 mg
Manganese0.9 mg
Vitamin D1 mcg
Vitamin C89 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K9.2 mcg
Vitamin B61.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.4 mg
Folate129 mcg
Choline201 mg
Caffeine0 mg
Water397 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 36. The excerpt below is the record exactly as published.
PLAIN POTATO FRITTERS. Grate three large potatoes, add three tablespoonfuls of flour, one well-beaten egg, stir rapidly and add one heap- ing tablespoonful of sugar, one small teaspoonful of salt, and continue to stir in the shade or cold. Have a deep pan filled with cottonseed or cooking oil about two inches deep
Cook this with the app: pantry check, scaling, and the assistant.