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Potato Fritters
From The new practical housekeeping, 1890
Serves 2
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
468Calories
11 gProtein
91 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories468 kcal
Protein11 g
Carbohydrates91 g
Fiber6.9 g
Sugars3.4 g
Total Fat7.5 g
Saturated Fat0.6 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol0 mg
Sodium1183 mg
Potassium1449 mg
Calcium31 mg
Iron2.4 mg
Magnesium89 mg
Phosphorus187 mg
Zinc1.3 mg
Copper0.7 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C49 mg
Vitamin A0 mcg
Vitamin E2.4 mg
Vitamin K8.7 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.7 mg
Folate69 mcg
Choline51 mg
Caffeine0 mg
Water363 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 451. The excerpt below is the record exactly as published.
Potato Fritters, — Put five tablespoons flour into a bowl, mix with it teaspoon salt and half of white pepper, pour tablespoon salad oil into center and over this a gill tepid water, beating all well together ; add well-beaten white of egg, stirring very carefully in order not to break the froth. Quarter five boiled potatoes
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