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Sweet Fritters
From The Cook County cook book, 1912
Serves 1
Recipe by Mabel Sturtevant, 105 S. Dearborn St., Chicago, IL.
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
651Calories
20 gProtein
105 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories651 kcal
Protein20 g
Carbohydrates105 g
Fiber0.1 g
Sugars4.6 g
Total Fat18 g
Saturated Fat8.4 g
Monounsaturated Fat5 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol215 mg
Sodium2187 mg
Potassium261 mg
Calcium582 mg
Iron8.9 mg
Magnesium44 mg
Phosphorus433 mg
Zinc1.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1 mcg
Vitamin C5.9 mg
Vitamin A172 mcg
Vitamin E0.9 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.5 mg
Folate228 mcg
Choline150 mg
Caffeine0 mg
Water185 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 72. The excerpt below is the record exactly as published.
SWEET FRITTERS.— These fritters are of two classes: (1) A thick batter in which baking powder is used and the fruit is added in small pieces or the crushed pulp only. (2) Thin batter made without baking powder and the fruit put in in large pieces. To make the batter. — 1 cup flour, 2 teaspoons baking powder, % teaspoon salt, J^ tablespoon powdered sugar, according to the acidity of the fruit used, % cup milk or water, 1 egg, beaten, 1 tablespoon melted butter, lemon juice if bananas are used
Cook this with the app: pantry check, scaling, and the assistant.