Rice Fritters
From Practical West African cookery, 1910
For sweet fritters, omit salt and pepper, and add powdered sugar.
Presented as published in 1910. 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
206Calories
5 gProtein
45 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories206 kcal
Protein4.6 g
Carbohydrates45 g
Fiber2.6 g
Sugars0.2 g
Total Fat1.3 g
Saturated Fat15 g
Monounsaturated Fat136 g
Polyunsaturated Fat56 g
Omega-316 g
Cholesterol0 mg
Sodium1007 mg
Potassium75 mg
Calcium414 mg
Iron17 mg
Magnesium17 mg
Phosphorus139 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E38 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.5 mg
Folate76 mcg
Choline6.2 mg
Caffeine0 mg
Water193 g
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 53. The excerpt below is the record exactly as published.
1 tablespoon flour. Rice Fritters. (II). J teaspoon baking powder. 1 breakfast cup ground nut oil, 1 breakfast cup boiling water. 1 pinch nutmeg. A pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.