Pork Fritters
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. 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
1100Calories
36 gProtein
132 gCarbs
52 gFat
Full nutrition (33 nutrients)
Calories1100 kcal
Protein36 g
Carbohydrates132 g
Fiber33 g
Sugars1.9 g
Total Fat52 g
Saturated Fat4.4 g
Monounsaturated Fat9 g
Polyunsaturated Fat34 g
Cholesterol0 mg
Sodium39 mg
Potassium1146 mg
Calcium330 mg
Iron14 mg
Magnesium504 mg
Phosphorus906 mg
Zinc6.1 mg
Copper1.7 mg
Manganese3.9 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K5.2 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)3.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)12 mg
Folate305 mcg
Choline94 mg
Caffeine0 mg
Water21 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 43. The excerpt below is the record exactly as published.
PORK FRITTERS. Have at hand a thick batter of Indian meal and floor; cut a few slices of pork and fry them in the frying-pan until the fat is fried oat; cat a few more slices of the pork, dip them in the batter, and drop them in the babbling fat, sea- soning with sal
Cook this with the app: pantry check, scaling, and the assistant.