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Vanilla Fritters

Name: Vanilla Fritters
Yield: 1 servings
Ingredients: 3 tablespoons of sifted flour; K teaspoon of baking powder; 1 tablespoon of stale macaroon crumbs; a pinch of salt; the yolk of an egg; a dessertspoon of melted butter; ^ cup of lukewarm water; the whites of 2 eggs, beaten stiff; 1 teaspoon of vanilla

From The Cook County cook book, 1912

Serves 1

Recipe by Mrs. C. J. Jeffries, Winnetka, 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

312Calories

17 gProtein

31 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories312 kcal

Protein17 g

Carbohydrates31 g

Fiber0.8 g

Sugars7.3 g

Total Fat12 g

Saturated Fat5.2 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol9.6 mg

Sodium273 mg

Potassium58 mg

Calcium143 mg

Iron1.7 mg

Magnesium13 mg

Phosphorus85 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A31 mcg

Vitamin E1.1 mg

Vitamin K0.5 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)1.6 mg

Folate38 mcg

Choline2.2 mg

Caffeine0 mg

Water162 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.

VANILLA FRITTERS.— Place 3 tablespoons of sifted flour in a bowl; add K teaspoon of baking powder, 1 tablespoon of stale macaroon crumbs, a pinch of salt, the yolk of an egg and a dessertspoon of melted butter. Mix thoroughly and add gradually ^ cup of lukewarm water; beat to a smooth creaoi^ add the whites of 2 eggs, beaten stiff, and 1 teaspoon of vanilla

Cook this with the app: pantry check, scaling, and the assistant.