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Snow Fritters
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. Conklin, 914 N. 5th Ave., Maywood, IL.
Presented as published in 1912. 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
447Calories
21 gProtein
60 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories447 kcal
Protein21 g
Carbohydrates60 g
Fiber0 g
Sugars12 g
Total Fat13 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium748 mg
Potassium520 mg
Calcium340 mg
Iron4.4 mg
Magnesium52 mg
Phosphorus413 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.5 mg
Folate124 mcg
Choline190 mg
Caffeine0 mg
Water259 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 72. The excerpt below is the record exactly as published.
SNOW FRITTERS.— Beat 1 egg until light, add to it ^ pt. of milk, then ^4 teaspoon of salt and % cup of flour
Cook this with the app: pantry check, scaling, and the assistant.