Veal Fritters
From True food values and their low costs, 1916
Chicken may be used in place of veal.
Presented as published in 1916. 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
910Calories
84 gProtein
52 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories910 kcal
Protein84 g
Carbohydrates52 g
Fiber0 g
Sugars3.3 g
Total Fat38 g
Saturated Fat13 g
Monounsaturated Fat16 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol484 mg
Sodium386 mg
Potassium1372 mg
Calcium169 mg
Iron7.4 mg
Magnesium116 mg
Phosphorus949 mg
Zinc12 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D1.6 mcg
Vitamin C3 mg
Vitamin A99 mcg
Vitamin E3.8 mg
Vitamin K0.6 mcg
Vitamin B61.6 mg
Vitamin B125.5 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.5 mg
Niacin (B3)31 mg
Folate172 mcg
Choline158 mg
Caffeine0 mg
Water363 g
As published
This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 41. The excerpt below is the record exactly as published.
Veal Fritters 1 egg Scant '/, cup flour 1% cups chopped veal A pinch of salt and 4 tablespoons milk urhile pepper '/i tablespoon salad oil 'A taplespoon lemon juice Frying fat
Cook this with the app: pantry check, scaling, and the assistant.