Batter
From The "Queen" cookery books: Entrees, 1901
This batter is suitable for pancakes.
Presented as published in 1901. 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
525Calories
18 gProtein
89 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories525 kcal
Protein18 g
Carbohydrates89 g
Fiber0 g
Sugars0.2 g
Total Fat11 g
Saturated Fat4.1 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.9 g
Omega-31 g
Cholesterol367 mg
Sodium28 mg
Potassium191 mg
Calcium73 mg
Iron7.3 mg
Magnesium34 mg
Phosphorus255 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A130 mcg
Vitamin E3.2 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.7 mg
Folate231 mcg
Choline279 mg
Caffeine0 mg
Water265 g
As published
This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 109. The excerpt below is the record exactly as published.
Batter. — Of this there are several kinds. One has already been given ; another is made by putting into a basin say 4oz. of fine sifted flour ; make a hollow in this and drop into it the yolks of two fresh eggs, with a tablespoonful of bes-t salad oil, little by little mixing in the surrounding flour, adding a little cold water gradually, as required, but keeping the mixture thick enough to ensure its rubbing smooth ; ODDS AND ENDS. 225 when half a gill of cold water has been added in this way, beat the batter well with a wooden spoon till it is quite full of air bubbles, then mix in another half gill of water and let it rest for two hours at least, when you mix in lightly and quickly the whites of the eggs beaten to a very stiff froth with a tiny pinch of salt
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