vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Fritters
From Harper's cook book encyclopædia, 1902
Serves 4
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
629Calories
12 gProtein
44 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories629 kcal
Protein12 g
Carbohydrates44 g
Fiber4.7 g
Sugars2 g
Total Fat45 g
Saturated Fat25 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol260 mg
Sodium91 mg
Potassium1121 mg
Calcium120 mg
Iron2.5 mg
Magnesium63 mg
Phosphorus269 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.8 mcg
Vitamin C44 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K7.4 mcg
Vitamin B60.8 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate51 mcg
Choline137 mg
Caffeine0 mg
Water275 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 178. The excerpt below is the record exactly as published.
Potato Fritters FRITTERS Frozen Pudding quarters and put into the hot fat ; fry, and take up in a skimmer. Serve with butter, sugar, and nutmeg. Potato Fritters. — Grate six cold, boiled potatoes ; add to them one pint of cream (new milk will do), and flour enough to make as stiff as other fritters ; the yolks of three or four eggs ; then the beaten whites ; a little salt
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