vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Fritters
From The new practical housekeeping, 1890
Serves 2
Or scoop out the insides of four nicely baked potatoes and make as above.
Presented as published in 1890. 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
415Calories
18 gProtein
50 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories415 kcal
Protein18 g
Carbohydrates50 g
Fiber4.6 g
Sugars4.4 g
Total Fat16 g
Saturated Fat6.4 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol387 mg
Sodium423 mg
Potassium885 mg
Calcium163 mg
Iron11 mg
Magnesium59 mg
Phosphorus316 mg
Zinc1.9 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D2 mcg
Vitamin C41 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K3.7 mcg
Vitamin B60.7 mg
Vitamin B120.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.7 mg
Folate112 mcg
Choline316 mg
Caffeine0 mg
Water332 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 222. The excerpt below is the record exactly as published.
Potato Fritters. — Boil two potatoes, and beat up lightly with a fork — do not use a spoon, as that would make them heavy. Beat yolks of four eggs well, add two tablespoons each cream and orange juice, two-thirds tablespoon lemon juice and half teaspoon grated nutmeg and beat all together for at least twenty minutes, or until the batter is extremely light ; then add well frothed whites of three eggs and fry as directed. Serve with the following hot sauce : Four tablespoons orange juice and half pint boiling water, mixed with the strained Juice of a lemon, warmed together and sweetened with white sugar
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