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Potato Fritters
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
303Calories
11 gProtein
40 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories303 kcal
Protein11 g
Carbohydrates40 g
Fiber4.7 g
Sugars1.8 g
Total Fat11 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium14 mg
Potassium956 mg
Calcium27 mg
Iron1.8 mg
Magnesium52 mg
Phosphorus128 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A0 mcg
Vitamin E2.1 mg
Vitamin K4.5 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.4 mg
Folate34 mcg
Choline27 mg
Caffeine0 mg
Water204 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 119. The excerpt below is the record exactly as published.
Potato Fritters Peel and grate eight large potatoes. Make a batter of three eggs and flour enough to work the potatoes sufficiently for frying. Salt to taste. After thoroughly mixing drop in boiling lard and fry until done. Orange Fritters Peel oranges and slice thin, then dip in a batter made of one egg, one heaping tablespoon of sugar, a little milk, and flour enough to make a thin batter; fry in hot lard,- as the oranges are not good unless cooked very quickly. When brown, put in a dish and sprinkle with powdered sugar. Pineapple Fritters Take one can of pineapple, fry in batter made as for the orange fritters. Sprinkle sugar over the top and serve. Boston Fritters Boil one pint of water, add to it two dessertspoon^? butter. Mix two cups of flour with cold water, making a paste; add boiling water, a little at a time, keeping the paste smooth. Return to kettle and stir constantly to prevent lumping. Beat six eggs, then add to them a little of the mixture at a time until it is all well mixed. Beat in order that eggs may not cook in lumps. When beaten very light, drop the fritters from spoon into boiling hot lard. To be eaten with syrup. 234 The Toronto Cook Book Apple Fritters Pare six good sized apples that are not over ripe. Cut in round slices. Dip each slice in sugar and ground cinnamon, mixed. Drop in batter till thickly covered with it. Then drop in hot dripping and fry a light brown. Take one pint of milk, add three lightly beaten eggs, a little soda and salt, flour enough to make a batter about as stiff as ordinary light-cakes. Potato Fritters Mash and whip six boiled potatoes, add to them one pint of cream or milk, flour enough to make a batter as for other fritters, the yolks of three eggs, and the beaten whites
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