Potato Fritters
From The art of cooking, 1880
All batters should be made an hour or two before using.
Presented as published in 1880. 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
1234Calories
29 gProtein
248 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories1234 kcal
Protein29 g
Carbohydrates248 g
Fiber17 g
Sugars8.2 g
Total Fat16 g
Saturated Fat1.3 g
Monounsaturated Fat10 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol0 mg
Sodium2373 mg
Potassium3528 mg
Calcium78 mg
Iron7.8 mg
Magnesium224 mg
Phosphorus490 mg
Zinc3.3 mg
Copper1.8 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C117 mg
Vitamin A0 mcg
Vitamin E4.7 mg
Vitamin K21 mcg
Vitamin B62.7 mg
Vitamin B120 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)19 mg
Folate226 mcg
Choline122 mg
Caffeine0 mg
Water846 g
As published
This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 58. The excerpt below is the record exactly as published.
Potato Fritters. — Six boiled potatoes, three ounces of flour, one tablespoonful of salad oil, one gill of tepid water, one-half teaspoonful of white pepper, one teaspoonful of salt, white of one egg
Cook this with the app: pantry check, scaling, and the assistant.