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Vegetable Fritters
From The household cook book, 1902
Serves 4
Celery, parsnips, and other vegetables can be used.
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
4Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories4.1 kcal
Protein0.2 g
Carbohydrates0.8 g
Fiber0.3 g
Sugars0.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.2 mg
Potassium11 mg
Calcium1.6 mg
Iron0.1 mg
Magnesium1.4 mg
Phosphorus3.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A13 mcg
Vitamin E0 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.2 mcg
Choline1.5 mg
Caffeine0 mg
Water5.2 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 264. The excerpt below is the record exactly as published.
VEGETABLE FRITTERS — Boil the vegetables until tender
Cook this with the app: pantry check, scaling, and the assistant.