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Rhubarb Fritters
From Modern cookery, in all its branches, 1884
Serves 4
Use tender, quickly grown rhubarb.
Presented as published in 1884. 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
14Calories
1 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories14 kcal
Protein0.6 g
Carbohydrates2.1 g
Fiber0.3 g
Sugars0.1 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol3.8 mg
Sodium36 mg
Potassium35 mg
Calcium21 mg
Iron0.2 mg
Magnesium3.6 mg
Phosphorus24 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A4.3 mcg
Vitamin E0 mg
Vitamin K1.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.3 mcg
Choline0.4 mg
Caffeine0 mg
Water9.2 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 342. The excerpt below is the record exactly as published.
RHUBARB FRITTERS. The rhubarb for these should be of a good sort, quickly grown, and tender. Pare, cut it into equal lengths, and throw it into the French batter of page 130
Cook this with the app: pantry check, scaling, and the assistant.