Vanity Fritters
From The home science cook book, 1902
Sections of fruit may be coated with this mixture and fried for fruit fritters.
Presented as published in 1902. 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
25Calories
0 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories25 kcal
Protein0 g
Carbohydrates6.7 g
Fiber0.1 g
Sugars6.4 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium45 mg
Potassium8.6 mg
Calcium0 mg
Iron0 mg
Magnesium1.3 mg
Phosphorus1.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0.1 mg
Caffeine0 mg
Water0.1 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 88. The excerpt below is the record exactly as published.
Vanity Fritters. Fry the cream puff dough by teaspoonfuls in deep fat until puffy, brown, and crisp. Drain on paper, then roll in a mixture of sugar and cinnamon
Cook this with the app: pantry check, scaling, and the assistant.