Batter for Beef Fritters
From Hilda's diary of a Cape housekeeper, 1902
This batter is also good for apple-rings.
Presented as published in 1902. 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
1693Calories
56 gProtein
352 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories1693 kcal
Protein56 g
Carbohydrates352 g
Fiber0 g
Sugars0 g
Total Fat6.7 g
Saturated Fat0.6 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat2.3 g
Omega-30.7 g
Cholesterol0 mg
Sodium19 mg
Potassium617 mg
Calcium134 mg
Iron25 mg
Magnesium131 mg
Phosphorus490 mg
Zinc3.3 mg
Copper0.7 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.6 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)2.2 mg
Niacin (B3)31 mg
Folate726 mcg
Choline0 mg
Caffeine0 mg
Water570 g
As published
This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 34. The excerpt below is the record exactly as published.
Batter for beef fritters.-To-day some cold beef had to be used up for luncheon, so I used the recipe at p. 76 in Hilda's Where is it, for fritters, but the batter I made differently, and as follows, from Mrs. Higham’s recipe Put I lb. flour in a bowl, and in the middle of it drop 2 dessertspoonfuls of Lucca oil, stir it a little and add I pint of tepid water (make this of two-thirds cold water and one-third boiling). Stir this smoothly into the batter, beating well ; a little salt is also required. Last of all add to it the stiffly-whipped whites of two eggs
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Cook this with the app: pantry check, scaling, and the assistant.