vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Batter for Fruit Fritters
From Miss Parloa's kitchen companion, 1887
Serves 1
Oil is better than butter for batter.
Presented as published in 1887. 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
822Calories
30 gProtein
116 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories822 kcal
Protein30 g
Carbohydrates116 g
Fiber0.2 g
Sugars19 g
Total Fat26 g
Saturated Fat12 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol416 mg
Sodium1359 mg
Potassium501 mg
Calcium236 mg
Iron8.9 mg
Magnesium61 mg
Phosphorus461 mg
Zinc2.7 mg
Copper0.3 mg
Manganese1 mg
Vitamin D3.2 mcg
Vitamin C1.8 mg
Vitamin A291 mcg
Vitamin E1.4 mg
Vitamin K1.3 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)8.7 mg
Folate249 mcg
Choline319 mg
Caffeine0 mg
Water204 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 203. The excerpt below is the record exactly as published.
Batter for Fruit Fritters. Use one cupful of flour, half a cupful of milk, two eggs, one table-spoonful of sugar, one table-spoonful of melted butter, half a teaspoonful of salt, and the yellow rind of one-fourth of a lemon, grated
Cook this with the app: pantry check, scaling, and the assistant.