Batter
From Practical West African cookery, 1910
Prepare at least two hours before it will be required.
Presented as published in 1910. 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
156Calories
10 gProtein
15 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories156 kcal
Protein9.5 g
Carbohydrates15 g
Fiber0 g
Sugars2.4 g
Total Fat6.4 g
Saturated Fat2.8 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol191 mg
Sodium89 mg
Potassium159 mg
Calcium87 mg
Iron1.8 mg
Magnesium16 mg
Phosphorus162 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A95 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.1 mg
Folate49 mcg
Choline155 mg
Caffeine0 mg
Water80 g
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 80. The excerpt below is the record exactly as published.
batter, etc., are carefully picked out after each frying. The fat used for frying fish should be always kept in a separate jar. Batter.— One egg ; two tablespoons flour ; three table- spoons milk (if Ideal, one teaspoon to the rest of water) ; half-a-teaspoon olive oil or ground nut oil ; a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.