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Vanilla Fritters
From The national course in home economics, 1917
Serves 1
Dust with sifted sugar before serving.
Presented as published in 1917. 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
531Calories
22 gProtein
25 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories531 kcal
Protein22 g
Carbohydrates25 g
Fiber0.4 g
Sugars4.8 g
Total Fat37 g
Saturated Fat19 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.7 g
Omega-30.1 g
Cholesterol612 mg
Sodium354 mg
Potassium262 mg
Calcium162 mg
Iron4.1 mg
Magnesium28 mg
Phosphorus358 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A411 mcg
Vitamin E2.2 mg
Vitamin K2.3 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.7 mg
Folate109 mcg
Choline446 mg
Caffeine0 mg
Water143 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 116. The excerpt below is the record exactly as published.
VANILLA FRITTERS. Place three heaping tablespoonfuls of sifted flour in a bowl, add one- fourth of a teaspoonful of baking-powder, one tablespoonful of stale macaroon crumbs, a pinch of salt, the yolk of an ^gg and a dessert-spoon- ful of melted butter; mix thoroughly and add by degrees three-quarters of a teacupful of luke-warm water; beat to a smooth cream, add the whites of two eggs whisked to a firm froth and a teaspoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.