vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Fritters
From Twentieth century home cook book, 1905
Serves 3
Presented as published in 1905. 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
616Calories
15 gProtein
52 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories616 kcal
Protein15 g
Carbohydrates52 g
Fiber9.9 g
Sugars0.2 g
Total Fat40 g
Saturated Fat24 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.4 g
Omega-30.2 g
Cholesterol279 mg
Sodium826 mg
Potassium1300 mg
Calcium173 mg
Iron19 mg
Magnesium97 mg
Phosphorus271 mg
Zinc2 mg
Copper2.7 mg
Manganese4 mg
Vitamin D1 mcg
Vitamin C16 mg
Vitamin A376 mcg
Vitamin E1.5 mg
Vitamin K3.2 mcg
Vitamin B60.8 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.7 mg
Folate55 mcg
Choline155 mg
Caffeine0 mg
Water279 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 102. The excerpt below is the record exactly as published.
POTATO FRITTERS. Grate six cold potatoes that have been boiled, add to them one pint of cream or new milk, and flour enough to make as stiff a batter as for other [189] 190 TWENTIETH CENTURY HOME COOK BOOK. fritters, the yolks of three eggs, then the beaten whites, salt and fry in nice, sweet butter
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