Batter for Fritters

Name: Batter for Fritters
Ingredients: bread flour; milk; sugar; melted Cottolene; salt; one egg beaten stiff

From Fifty-two Sunday dinners, 1913

Presented as published in 1913. 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

648Calories

28 gProtein

110 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories648 kcal

Protein28 g

Carbohydrates110 g

Fiber0 g

Sugars19 g

Total Fat11 g

Saturated Fat3.8 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol201 mg

Sodium704 mg

Potassium411 mg

Calcium202 mg

Iron7.8 mg

Magnesium66 mg

Phosphorus378 mg

Zinc2.5 mg

Copper0.3 mg

Manganese1 mg

Vitamin D2.2 mcg

Vitamin C0 mg

Vitamin A119 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B121.1 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)8.4 mg

Folate205 mcg

Choline169 mg

Caffeine0 mg

Water159 g

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 21. The excerpt below is the record exactly as published.

BATTER FOR FRITTERS 1 cup bread flour. ^ cup milk. 1 tablespoon sugar. 3^ teaspoon melted Cottolene. }4: teaspoon salt. White one egg beaten stiff

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