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Batter for Entrees
From Cassell's dictionary of cookery, 1892
Serves 1
Ensure the batter is thick enough for frying.
Presented as published in 1892. 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
313Calories
16 gProtein
12 gCarbs
22 gFat
Full nutrition (30 nutrients)
Calories313 kcal
Protein16 g
Carbohydrates12 g
Sugars12 g
Total Fat22 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium366 mg
Calcium300 mg
Iron0 mg
Magnesium29 mg
Phosphorus246 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E2.9 mg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Water241 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 69. The excerpt below is the record exactly as published.
batter for entrees of this description that the batter be suf- ficiently thick. The best method of preparing batter is as follows : — Take half a pint of mOk, and mix it up thoroughly with the yolk of an egg, adding a pinch of salt, then gradually add suflicient flour till the whole has become of a consistency rather thicker than double cream
Cook this with the app: pantry check, scaling, and the assistant.