Batter for Clams and Oysters

Name: Batter for Clams and Oysters
Ingredients: One cup milk; one egg; one teaspoon cream of tartar; half teaspoon soda; a little salt; flour to make as stiff as for fritters

From Home dissertations, 1891

Presented as published in 1891. 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

230Calories

14 gProtein

15 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories230 kcal

Protein14 g

Carbohydrates15 g

Fiber0 g

Sugars12 g

Total Fat13 g

Saturated Fat6.1 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol215 mg

Sodium166 mg

Potassium1240 mg

Calcium328 mg

Iron1.1 mg

Magnesium35 mg

Phosphorus345 mg

Zinc1.7 mg

Copper0 mg

Manganese0 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A158 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.3 mg

Folate24 mcg

Choline190 mg

Caffeine0 mg

Water253 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 82. The excerpt below is the record exactly as published.

BATTER FOR CLAMS AND OYSTERS. One cup milk, one egg, one teaspoon cream of tartar, half teaspoon soda, a little salt, and flour to make as stiff as for fritters

Cook this with the app: pantry check, scaling, and the assistant.