vegetarianpescatariangluten-freenut-freeegg-freefish-freeshellfish-free
Sponge Cake Pritters
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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
518Calories
4 gProtein
77 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories518 kcal
Protein4.1 g
Carbohydrates77 g
Fiber1.2 g
Sugars45 g
Total Fat22 g
Saturated Fat7.1 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat4.4 g
Omega-30.1 g
Cholesterol53 mg
Sodium536 mg
Potassium91 mg
Calcium32 mg
Iron1.6 mg
Magnesium9.7 mg
Phosphorus215 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C0.7 mg
Vitamin A5.7 mcg
Vitamin E1.1 mg
Vitamin K14 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate44 mcg
Choline44 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 48. The excerpt below is the record exactly as published.
Sponge-Cake Pritters. — Cut into slices lfin. in thickness lib. of stale sponge Cake ; pour over a little cream, put them into a frying-pan with butter, and fry them ; arrange them on a dish over strawberry or other preserve
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