Batter

Name: Batter
Ingredients: Four ounces of Flour; Quarter of a pint of tepid Water; Whites of two Eggs

From The Apsley cookery book, 1905

Presented as published in 1905. 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

558Calories

25 gProtein

88 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories558 kcal

Protein25 g

Carbohydrates88 g

Fiber0 g

Sugars0.4 g

Total Fat11 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol372 mg

Sodium147 mg

Potassium292 mg

Calcium89 mg

Iron8.1 mg

Magnesium45 mg

Phosphorus320 mg

Zinc2.1 mg

Copper0.3 mg

Manganese0.9 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1 mg

Niacin (B3)7.7 mg

Folate228 mcg

Choline294 mg

Caffeine0 mg

Water206 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 82. The excerpt below is the record exactly as published.

Batter. Ingredients. Four ounces of Flour. | Quarter of a pint of tepid Water Whites of two Eggs

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