Batter a la Provençale
From Catherine Owen's new cook book .., 1885
This batter is particularly good for warming over dry meats.
Presented as published in 1885. 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
1392Calories
49 gProtein
265 gCarbs
15 gFat
Full nutrition (20 nutrients)
Calories1392 kcal
Protein49 g
Carbohydrates265 g
Total Fat15 g
Sodium6.8 mg
Potassium463 mg
Calcium65 mg
Iron19 mg
Magnesium91 mg
Phosphorus367 mg
Zinc2.4 mg
Copper0.5 mg
Manganese2.6 mg
Vitamin E1.9 mg
Vitamin B60.2 mg
Thiamin (B1)3.2 mg
Riboflavin (B2)1.9 mg
Niacin (B3)23 mg
Folate544 mcg
Water103 g
As published
This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 34. The excerpt below is the record exactly as published.
same quantity of flour, two yolks of eggs, four tablespoonfuls of oil, mix with cold water, and add whites of eggs and salt as before
Cook this with the app: pantry check, scaling, and the assistant.