vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sponge-Cake Fritters
From Cookery for every household, 1914
Serves 6
Sufficient for 4 or 5 persons.
Presented as published in 1914. 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
570Calories
5 gProtein
97 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories570 kcal
Protein5.3 g
Carbohydrates97 g
Fiber1.5 g
Sugars56 g
Total Fat17 g
Saturated Fat6.3 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat2.8 g
Cholesterol62 mg
Sodium711 mg
Potassium112 mg
Calcium37 mg
Iron2.1 mg
Magnesium13 mg
Phosphorus281 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.2 mcg
Vitamin C0.2 mg
Vitamin A7.6 mcg
Vitamin E0.9 mg
Vitamin K15 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.4 mg
Folate58 mcg
Choline57 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 683. The excerpt below is the record exactly as published.
Sponge-Cake Fritters 2 or 3 Id. sponge cakes. A little jam. 2 or 3 table-sps. milk or wine. Frying batter. Castor sugar
Cook this with the app: pantry check, scaling, and the assistant.