Pumpkin Fritters
From Hilda's "where is it?" of recipes, 1891
Presented as published in 1891. 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
442Calories
26 gProtein
45 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories442 kcal
Protein26 g
Carbohydrates45 g
Fiber2.1 g
Sugars21 g
Total Fat19 g
Saturated Fat8.1 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol401 mg
Sodium696 mg
Potassium1472 mg
Calcium477 mg
Iron5 mg
Magnesium82 mg
Phosphorus599 mg
Zinc3.5 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D4.3 mcg
Vitamin C25 mg
Vitamin A1407 mcg
Vitamin E4.1 mg
Vitamin K3.3 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.2 mg
Niacin (B3)3.4 mg
Folate91 mcg
Choline360 mg
Caffeine0 mg
Water553 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 28. The excerpt below is the record exactly as published.
two cups of pumpkin take a jood slice of white bread, soaked in milk and squeezed lery dry. Mix well together with a pinch of salt, some cinnamon, and a quarter of a teaspoonful of carbonate of soda and two eggs
Cook this with the app: pantry check, scaling, and the assistant.