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Spanish Fritters
From Soyer's standard cookery, 1912
Serves 10
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
357Calories
12 gProtein
71 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories357 kcal
Protein12 g
Carbohydrates71 g
Fiber0.8 g
Sugars0.2 g
Total Fat12 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol64 mg
Sodium1960 mg
Potassium171 mg
Calcium30 mg
Iron5.4 mg
Magnesium27 mg
Phosphorus141 mg
Zinc1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A17 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.3 mg
Folate216 mcg
Choline31 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 203. The excerpt below is the record exactly as published.
Spanish Fritters. INGREDIENTS. — Two pounds of flour, one ounce of yeast, two eggs, milk, four ounces of butter warmed, two saltspoon- fuls of salt, frying-fat
Cook this with the app: pantry check, scaling, and the assistant.