Batter Bread
From Catherine Owen's new cook book .., 1885
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
750Calories
34 gProtein
110 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories750 kcal
Protein34 g
Carbohydrates110 g
Fiber0 g
Sugars12 g
Total Fat30 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol433 mg
Sodium709 mg
Potassium678 mg
Calcium642 mg
Iron9.3 mg
Magnesium76 mg
Phosphorus679 mg
Zinc3.2 mg
Copper0.3 mg
Manganese1 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)8.8 mg
Folate248 mcg
Choline337 mg
Caffeine0 mg
Water306 g
As published
This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 65. The excerpt below is the record exactly as published.
BATTER BREAD. Two eggs, the whites beaten separately, a small cup of flour, the same of milk ; mix yolks, flour and milk into a smooth batter ; stir in a tablespoonful of batter melted and a little salt ; then add the whites of the eggs beaten till they stand high, and a teaspoonful of baking-powder
Cook this with the app: pantry check, scaling, and the assistant.