vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Batter
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
Presented as published in 1914. 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
756Calories
30 gProtein
122 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories756 kcal
Protein30 g
Carbohydrates122 g
Fiber0 g
Sugars23 g
Total Fat17 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium1711 mg
Potassium903 mg
Calcium1145 mg
Iron8 mg
Magnesium94 mg
Phosphorus822 mg
Zinc3 mg
Copper0.2 mg
Manganese1 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.2 mg
Niacin (B3)9 mg
Folate201 mcg
Choline87 mg
Caffeine0 mg
Water442 g
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 44. The excerpt below is the record exactly as published.
BATTER 1 1-3 C. flour 14 t. salt 2 t. baking powder (Rumford) 2-3 C. milk 1 egg
Cook this with the app: pantry check, scaling, and the assistant.