Batter for Fried Sardines

Name: Batter for Fried Sardines
Ingredients: one and one-fourth cups flour; two teaspoons baking powder; one-fourth teaspoon salt; two-thirds cup milk; one egg, well beaten

From What to Have for Dinner, 1905

Presented as published in 1905. 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

748Calories

29 gProtein

132 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories748 kcal

Protein29 g

Carbohydrates132 g

Fiber0 g

Sugars8 g

Total Fat12 g

Saturated Fat4.6 g

Monounsaturated Fat3 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol206 mg

Sodium1660 mg

Potassium529 mg

Calcium781 mg

Iron11 mg

Magnesium70 mg

Phosphorus627 mg

Zinc2.5 mg

Copper0.3 mg

Manganese1.2 mg

Vitamin D2.6 mcg

Vitamin C0 mg

Vitamin A132 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1.1 mg

Niacin (B3)11 mg

Folate274 mcg

Choline176 mg

Caffeine0 mg

Water198 g

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 64. The excerpt below is the record exactly as published.

one and one-fourth cups flour, two tea- spoons baking powder and one-fourth teaspoon salt. Add gradually two-thirds cup milk, mixed with one egg, well beaten

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