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Venetian Fritters
From Mary Jane's cook book, 1916
Serves 2
Mme. X., Eoxbury.
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
557Calories
22 gProtein
86 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories557 kcal
Protein22 g
Carbohydrates86 g
Fiber1.9 g
Sugars28 g
Total Fat25 g
Saturated Fat5.5 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol418 mg
Sodium311 mg
Potassium569 mg
Calcium310 mg
Iron5.2 mg
Magnesium53 mg
Phosphorus447 mg
Zinc2.6 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D3.2 mcg
Vitamin C54 mg
Vitamin A204 mcg
Vitamin E1.5 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B121.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.1 mg
Folate191 mcg
Choline322 mg
Caffeine0 mg
Water294 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 77. The excerpt below is the record exactly as published.
VENETIAN FRITTERS. Rice, 2-3 cup. Large apple, 1. Milk, % pint. Flour, 1 tablespoon. Sugar, 2 tablespoons. Baking powder, y2 teaspoon. Butter, 2 tablespoons. Egg yolks, 4. Currants, 1/2 cup
Cook this with the app: pantry check, scaling, and the assistant.