Spanish Fritters
From Savouries and sweets suitable for luncheons and dinners, 1886
Serves six persons.
Presented as published in 1886. 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
9329Calories
34 gProtein
2312 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories9329 kcal
Protein34 g
Carbohydrates2312 g
Fiber1.4 g
Sugars2290 g
Total Fat35 g
Saturated Fat13 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat3.6 g
Omega-30.2 g
Cholesterol430 mg
Sodium636 mg
Potassium985 mg
Calcium805 mg
Iron4.9 mg
Magnesium93 mg
Phosphorus758 mg
Zinc4.1 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.3 mg
Niacin (B3)3.4 mg
Folate47 mcg
Choline381 mg
Caffeine0 mg
Water527 g
As published
This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 47. The excerpt below is the record exactly as published.
Spanish Fritters. For Six Persons. — 1 roll ; 2 eggs ; 1 pint of milk ; 5 lb. of sugar ; oil for frying ; 1 oz. of coloured sugarplums
Cook this with the app: pantry check, scaling, and the assistant.