vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Raw Potato Fritters
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
569Calories
22 gProtein
106 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories569 kcal
Protein22 g
Carbohydrates106 g
Fiber13 g
Sugars5.2 g
Total Fat7.7 g
Saturated Fat2.5 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol279 mg
Sodium143 mg
Potassium2654 mg
Calcium114 mg
Iron6.2 mg
Magnesium147 mg
Phosphorus491 mg
Zinc2.8 mg
Copper0.7 mg
Manganese0.9 mg
Vitamin D1.5 mcg
Vitamin C118 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K12 mcg
Vitamin B61.9 mg
Vitamin B120.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.4 mg
Folate125 mcg
Choline293 mg
Caffeine0 mg
Water532 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 119. The excerpt below is the record exactly as published.
Raw Potato Fritters Peel and grate eight large potatoes. Make a batter of three eggs and flour enough to work the potatoes sufficiently for frying. Salt to taste
Cook this with the app: pantry check, scaling, and the assistant.