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Tomato Fritters
From The white ribbon cook book, 1894
Serves 4
Presented as published in 1894. 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
84Calories
4 gProtein
16 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories84 kcal
Protein3.9 g
Carbohydrates16 g
Fiber2.5 g
Sugars9 g
Total Fat1.7 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol47 mg
Sodium581 mg
Potassium545 mg
Calcium94 mg
Iron3.6 mg
Magnesium32 mg
Phosphorus76 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C20 mg
Vitamin A43 mcg
Vitamin E2.2 mg
Vitamin K6.2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate19 mcg
Choline63 mg
Caffeine0 mg
Water243 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 49. The excerpt below is the record exactly as published.
Tomato Fritters — One quart stewed toma- toes, 1 egg, soda, flour, lard. ^ Use 1 quart stewed tomatoes, 1 egg, 1 small teaspoonful of soda; stir in flour enough to make a batter
Cook this with the app: pantry check, scaling, and the assistant.