Batter for Fritters Fried in Deep Fat
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
This batter swells in cooking; do not put too many in at once, drain well.
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
596Calories
17 gProtein
98 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories596 kcal
Protein17 g
Carbohydrates98 g
Fiber0 g
Sugars0 g
Total Fat15 g
Saturated Fat1 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol0 mg
Sodium1171 mg
Potassium171 mg
Calcium36 mg
Iron7.1 mg
Magnesium36 mg
Phosphorus135 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E4.6 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline0 mg
Caffeine0 mg
Water157 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 43. The excerpt below is the record exactly as published.
Batter for Fritters Fried in Deep Fat. 1 cup flour. 1 gill tepid water. 1* tbsp. salad oil 1 egg white. r oiled butter. Y% tsp. salt
Cook this with the app: pantry check, scaling, and the assistant.