Ryzon Clam Fritters

Name: Ryzon Clam Fritters
Ingredients: 1 level cupful {}4 pound) flour; 3 level teaspoonfuls Ryzon; yi level teaspoonful salt; 2 eggs; K level teaspoonful pepper; Ji cupful (K gill) milk; I cupful (>s pint) chopped clams

From Ryzon baking book, 1916

Sufficient for fourteen fritters.

Presented as published in 1916. 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

881Calories

65 gProtein

112 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories881 kcal

Protein65 g

Carbohydrates112 g

Fiber0.3 g

Sugars6.2 g

Total Fat18 g

Saturated Fat5.9 g

Monounsaturated Fat4.8 g

Polyunsaturated Fat2.5 g

Omega-30.1 g

Cholesterol458 mg

Sodium2779 mg

Potassium616 mg

Calcium328 mg

Iron13 mg

Magnesium107 mg

Phosphorus927 mg

Zinc3.9 mg

Copper0.4 mg

Manganese1.3 mg

Vitamin D3.2 mcg

Vitamin C0 mg

Vitamin A412 mcg

Vitamin E2.7 mg

Vitamin K2.7 mcg

Vitamin B60.4 mg

Vitamin B1228 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.3 mg

Niacin (B3)9.5 mg

Folate260 mcg

Choline470 mg

Caffeine0 mg

Water383 g

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 18. The excerpt below is the record exactly as published.

RYZON CLAM FRITTERS BY MISS RUTH FREDERICKS, OAK RIDGE, N. J. 1 level cupful {}4 pound) flour. 3 level teaspoonfuls Ryzon. yi level teaspoonful salt. 2 eggs. K level teaspoonful pepper. Ji cupful (K gill) milk. I cupful (>s pint) chopped clams

Cook this with the app: pantry check, scaling, and the assistant.