vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Spinach Fritters
From Twentieth century home cook book, 1905
Serves 1
Presented as published in 1905. 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
418Calories
2 gProtein
9 gCarbs
42 gFat
Full nutrition (23 nutrients)
Calories418 kcal
Protein2.4 g
Carbohydrates8.6 g
Sugars4.2 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Cholesterol121 mg
Sodium24 mg
Potassium114 mg
Calcium72 mg
Iron0 mg
Magnesium7 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0.1 mg
Water68 g
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 102. The excerpt below is the record exactly as published.
half the quantity of grated stale bread, one grate of nutmeg and a small tea- spoonful of sugar ; add a gill of cream and as many eggs as will make a batter, beating the whites separately; pepper and salt to taste. Drop a little from the spoon into boiling lard ; if it separates, add a little more crumbs of bread. When they rise to the surface of the fat they are done ; drain and serve quickly. CORN FRITTERS. Grate six ears of corn and mix with one tablespoonful of flour, two eggs, salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.