gluten-freesoy-freefish-freeshellfish-free
Potato Fritters
From Consult me, 1902
Serves 2
Another way: Slice potatoes thin, dip in batter, and fry. Serve with sifted white sugar.
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
682Calories
26 gProtein
51 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories682 kcal
Protein26 g
Carbohydrates51 g
Fiber4.6 g
Sugars19 g
Total Fat32 g
Saturated Fat12 g
Monounsaturated Fat13 g
Polyunsaturated Fat4.9 g
Omega-30.1 g
Cholesterol670 mg
Sodium261 mg
Potassium962 mg
Calcium135 mg
Iron4.6 mg
Magnesium61 mg
Phosphorus445 mg
Zinc2.8 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D3.8 mcg
Vitamin C56 mg
Vitamin A281 mcg
Vitamin E2 mg
Vitamin K3.7 mcg
Vitamin B60.8 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.8 mg
Folate110 mcg
Choline542 mg
Caffeine0 mg
Water416 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 399. The excerpt below is the record exactly as published.
POTATO FRITTERS. Boil two large potatoes, scrape them fine ; beat four yolks and three whites of eggs, and add to the above one large spoonful of cream, another of sweet wine, a squeeze of lemon, and a little nutmeg. Beat this batter half an hour at least. It will be extremely light. Put a good quantity of fine lard in a stew- pan, and drop a spoonful of the batter at a time into it. Fry them ; and serve as a sauce, a glass of white wine, the juice of a lemon, one dessert spoonful of peach-leaf or almond water, and some white sugar
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