Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one quart of watet
- one quart of flour
- one quart of buttermilk
- a piece of butter the size of a hen egg
- a pinch of salt
- six eggs
- two eggs
- butter the size of a hen egg
- salt
- nutmeg
Directions
Take one quart of watet and a piece of butter the size of a hen egg, boil a few minutes ; then stir in enough flour to make as thick as mashed potatoes ; pour this into a bowl and beat six eggs in it, one at a time ; add a little salt and nutmeg ; then fry in hot lard.
One quart of flour, one quart of buttermilk, two eggs and one half tea-spoonful of soda ; beat the eggs separately. Sift the flour and pour in the yelks of the eggs with the milk and a pinch of salt ; beat well and add the whites of the eggs last, and fry immediately in boiling lard tiU a light brown.
Apple fritters can be made by the above directions, with the %ddition of ripe apples, chopped fine. — Kate Desha.