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Pork Fritters
From Dora's cook book, 1888
Serves 4
Presented as published in 1888. 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
275Calories
9 gProtein
33 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories275 kcal
Protein8.9 g
Carbohydrates33 g
Fiber8.2 g
Sugars0.5 g
Total Fat13 g
Saturated Fat1.1 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat8.6 g
Cholesterol0 mg
Sodium9.6 mg
Potassium287 mg
Calcium82 mg
Iron3.5 mg
Magnesium126 mg
Phosphorus226 mg
Zinc1.5 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate76 mcg
Choline24 mg
Caffeine0 mg
Water5.2 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 10. The excerpt below is the record exactly as published.
PORK FRITTERS. Have on hand a thick batter of Indian meal and flour ; cut a few slices of pork and fry them in the frying-pan Cc 42 DORA’S COOK BOOK. until the fat is fried out; cut a few more slices of the pork, dip them in the batter, and drop them in the bub- bling fat, seasoning with salt and pepper
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