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Tomato Fritters
From Twentieth century home cook book, 1905
Serves 3
This is a nice breakfast dish.
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
11Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories11 kcal
Protein0.5 g
Carbohydrates2.4 g
Fiber0.5 g
Sugars1.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.2 mg
Potassium98 mg
Calcium4.3 mg
Iron0.2 mg
Magnesium4.8 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A17 mcg
Vitamin E0.2 mg
Vitamin K3.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate7.5 mcg
Choline2.9 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 3 servings.
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.
TOMATO FRITTERS. Leave the skins on the tomatoes for fritters, as it serves to hold it together ; slice in rather thick slices ; then dip each slice in beaten egg and cracker crumbs and fry in hot butter. This is a nice breakfast dish. —Mrs. E. A. B. PARSNIP FRITTERS. Boil tender; mash smooth and fine, picking out the woody bits. For three large parsnips allow two eggs, one cup rich milk,^one tablespoonful butter, one teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.