Battek for Kromeskis

Name: Battek for Kromeskis
Ingredients: Two Eggs; Two ounces of Flour (sifted); One tablespoonful of Salad Oil; One tablespoonful of Milk or Cream; Salt

From High-class cookery recipes, 1897

Presented as published in 1897. 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

523Calories

19 gProtein

45 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories523 kcal

Protein19 g

Carbohydrates45 g

Fiber0 g

Sugars0.4 g

Total Fat29 g

Saturated Fat7.3 g

Monounsaturated Fat15 g

Polyunsaturated Fat3.7 g

Omega-30 g

Cholesterol388 mg

Sodium146 mg

Potassium230 mg

Calcium76 mg

Iron4.9 mg

Magnesium28 mg

Phosphorus268 mg

Zinc1.7 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E5.7 mg

Vitamin K1.6 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.7 mg

Niacin (B3)3.9 mg

Folate138 mcg

Choline294 mg

Caffeine0 mg

Water91 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 35. The excerpt below is the record exactly as published.

Battek for Kegmeskis, Ingredients, Two Eggs. Two ounces of Flour (sifted). One tablespoonful of Salad Oil. One tablespoonful of Milk or Cream. Salt

Cook this with the app: pantry check, scaling, and the assistant.