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Batter for Fruit and Flower Fritters
From A guide to modern cookery, 1909
Serves 2
Keep this batter thin and do not stir overmuch.
Presented as published in 1909. 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
881Calories
28 gProtein
176 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories881 kcal
Protein28 g
Carbohydrates176 g
Fiber0 g
Sugars0 g
Total Fat14 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol32 mg
Sodium1383 mg
Potassium348 mg
Calcium51 mg
Iron13 mg
Magnesium68 mg
Phosphorus267 mg
Zinc1.7 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)16 mg
Folate374 mcg
Choline6 mg
Caffeine0 mg
Water105 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 59. The excerpt below is the record exactly as published.
BATTER FOR FRUIT AND FLOWER FRITTERS Put one lb. of flour into a bowl with one-quarter oz. of salt and two tablespoonfuls of oil or melted butter. Dilute gradually with one-quarter pint of beer and a little tepid water. When about to use the batter mix therewith the whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.