vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Batter for all Kinds of Frying
From The table, 1889
Serves 1
Keeps in a cool place if not all is used.
Presented as published in 1889. 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
1001Calories
44 gProtein
179 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories1001 kcal
Protein44 g
Carbohydrates179 g
Fiber0 g
Sugars0 g
Total Fat8.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9709 mg
Potassium311 mg
Calcium53 mg
Iron13 mg
Magnesium62 mg
Phosphorus245 mg
Zinc1.7 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1.7 mg
Niacin (B3)15 mg
Folate363 mcg
Choline0 mg
Caffeine0 mg
Alcohol4.6 g
Water288 g
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 283. The excerpt below is the record exactly as published.
Batter for all Kinds of Frying. — Put half a pound of flour into a basin. Make a hollow in the centre, and drop into it one egg yolk, half a teaspoonful of sweet oil, a tablespoonful of brandy, and a light saltspoon- ful of salt. Mix all the ingredients, except the flour, for three minutes, using the hand. Then gradually knead in the flour, meanwhile dropping in, little by little, one gill of cold water. Mix well, moving in the same direction for five minutes. Then put it into a vessel, cover with a cloth, and set aside to rest for three or four hours. When ready to use, beat the whites of three eggs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.