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
714Calories
24 gProtein
139 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories714 kcal
Protein24 g
Carbohydrates139 g
Fiber0 g
Sugars7.8 g
Total Fat7.7 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol19 mg
Sodium1589 mg
Potassium473 mg
Calcium754 mg
Iron10 mg
Magnesium66 mg
Phosphorus539 mg
Zinc1.9 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A52 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1 mg
Niacin (B3)11 mg
Folate268 mcg
Choline29 mg
Caffeine0 mg
Water160 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. Drop by spoonfuls and fry in deep fat. Sprinkle with powdered sugar. Serve with lemon sauce. 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.