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Potato Fritters
From Vegetarian cookery, 1891
Serves 2
Presented as published in 1891. 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
No method was recorded for this recipe.
Nutrition per serving
503Calories
23 gProtein
46 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories503 kcal
Protein23 g
Carbohydrates46 g
Fiber5.3 g
Sugars5.8 g
Total Fat24 g
Saturated Fat10 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat4.4 g
Omega-30.2 g
Cholesterol494 mg
Sodium1009 mg
Potassium836 mg
Calcium186 mg
Iron3.8 mg
Magnesium56 mg
Phosphorus421 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D2.7 mcg
Vitamin C0.2 mg
Vitamin A320 mcg
Vitamin E2 mg
Vitamin K7.2 mcg
Vitamin B60.5 mg
Vitamin B121.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)3.8 mg
Folate95 mcg
Choline406 mg
Caffeine0 mg
Water274 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 48. The excerpt below is the record exactly as published.
Potato Fritters. One pound of mashed potatoes, one ounce and a half of bread crumbs, and five eggs
Cook this with the app: pantry check, scaling, and the assistant.