vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Queen Fritters
From The new practical housekeeping, 1890
Serves 1
Serve with a spoonful of preserve or marmalade dropped in between the fritters.
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
534Calories
31 gProtein
55 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories534 kcal
Protein31 g
Carbohydrates55 g
Fiber2.4 g
Sugars1 g
Total Fat20 g
Saturated Fat6.4 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat4.2 g
Omega-30.1 g
Cholesterol744 mg
Sodium782 mg
Potassium367 mg
Calcium257 mg
Iron20 mg
Magnesium43 mg
Phosphorus452 mg
Zinc2.9 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.3 mg
Niacin (B3)5.4 mg
Folate191 mcg
Choline594 mg
Caffeine0 mg
Water333 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 223. The excerpt below is the record exactly as published.
iieen Fritters. — Put three heaping tablespoons flour into a bowl and pour over it enough boiling water to make a stiff paste, stirring and beating well to prevent lumps. Let cool, break into it (without beating) yolks of four eggs ana whites of two
Cook this with the app: pantry check, scaling, and the assistant.