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Potato Fritters
From The Pattern cook-book, 1890
Serves 2
The fat should be very hot.
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
473Calories
21 gProtein
83 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories473 kcal
Protein21 g
Carbohydrates83 g
Fiber12 g
Sugars3.1 g
Total Fat7.4 g
Saturated Fat2.8 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol193 mg
Sodium2434 mg
Potassium1714 mg
Calcium407 mg
Iron25 mg
Magnesium132 mg
Phosphorus433 mg
Zinc2.7 mg
Copper3.4 mg
Manganese5.2 mg
Vitamin D1.6 mcg
Vitamin C20 mg
Vitamin A99 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B61 mg
Vitamin B120.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6 mg
Folate92 mcg
Choline158 mg
Caffeine0 mg
Water386 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 107. The excerpt below is the record exactly as published.
POTATO FRITTERS. Five cold boiled potatoes. Five table-spoonfuls of flour. Two eggs. One-half cupful of milk. One tea-spoonful of baking powder. One tea-spoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.