Salsify Fritters
From Fifty dinners, 1895
Serve with melted butter and a squeeze of lemon-juice.
Presented as published in 1895. 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
409Calories
15 gProtein
39 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories409 kcal
Protein15 g
Carbohydrates39 g
Fiber0 g
Sugars0.3 g
Total Fat21 g
Saturated Fat3.4 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol279 mg
Sodium112 mg
Potassium171 mg
Calcium75 mg
Iron4.1 mg
Magnesium27 mg
Phosphorus202 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E5.4 mg
Vitamin K1.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.4 mg
Folate115 mcg
Choline221 mg
Caffeine0 mg
Water299 g
As published
This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 31. The excerpt below is the record exactly as published.
One ounce and three-quarters of flour, 'friftfrF^ one yolk, one tablespoonful of salad oil, a pinch of salt, and enough lukewarm water to bring to the proper consistency, half the white whipped stiffly
Cook this with the app: pantry check, scaling, and the assistant.