Sister Ann's Fritters
From The child's cookery book, 1900
Presented as published in 1900. 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
247Calories
16 gProtein
23 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories247 kcal
Protein16 g
Carbohydrates23 g
Fiber0 g
Sugars0.4 g
Total Fat9.9 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium143 mg
Potassium177 mg
Calcium61 mg
Iron3.3 mg
Magnesium20 mg
Phosphorus229 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2 mg
Folate92 mcg
Choline294 mg
Caffeine0 mg
Water79 g
As published
This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 10. The excerpt below is the record exactly as published.
Sister Ann^s Fritters Put one ounce of flour into a basin, and mix it to a stiff paste with boiling water, stir quickly and beat the batter well to make it smooth. When the batter is cool break in one egg, both white and yolk, and one with the yolk only ; beat well together with a wooden spoon, whisk the white of the second egg till it is well frothed, and, when the lard is ready for frying
Cook this with the app: pantry check, scaling, and the assistant.