dairy-freenut-freesoy-freefish-freeshellfish-free
Scotch Potato Fritters
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Presented as published in 1898. 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
438Calories
17 gProtein
82 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories438 kcal
Protein17 g
Carbohydrates82 g
Fiber9.6 g
Sugars4.4 g
Total Fat5.7 g
Saturated Fat1.8 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol189 mg
Sodium217 mg
Potassium2007 mg
Calcium88 mg
Iron4.7 mg
Magnesium112 mg
Phosphorus377 mg
Zinc2.2 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D1 mcg
Vitamin C89 mg
Vitamin A81 mcg
Vitamin E0.6 mg
Vitamin K9.3 mcg
Vitamin B61.5 mg
Vitamin B120.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.3 mg
Folate94 mcg
Choline207 mg
Caffeine0 mg
Water400 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 211. The excerpt below is the record exactly as published.
Scotch Potato Fritters. — Parboil six large Potatoes, cut them in slices the thickness of a florin. Beat up two eggs with one tablespoonful of breadcrumbs and one tablespoonful of lean ham grated
Cook this with the app: pantry check, scaling, and the assistant.