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Batter for Frying 2 (P&te a Frire)
From Cookery for every household, 1914
Serves 1
Presented as published in 1914. 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
1151Calories
25 gProtein
177 gCarbs
31 gFat
Full nutrition (35 nutrients)
Calories1151 kcal
Protein25 g
Carbohydrates177 g
Fiber0 g
Sugars0 g
Total Fat31 g
Saturated Fat2.1 g
Monounsaturated Fat20 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol0 mg
Sodium10 mg
Potassium339 mg
Calcium50 mg
Iron13 mg
Magnesium68 mg
Phosphorus260 mg
Zinc1.7 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E9.3 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1 mg
Niacin (B3)15 mg
Folate363 mcg
Choline0.1 mg
Caffeine0 mg
Alcohol4.6 g
Water203 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 672. The excerpt below is the record exactly as published.
Batter for Frying, 2 (P&te a Frire) 2 eggs. 2 table-sps. salad oil. 1 table-sp. brandy. \ lb. flour. A pinch of salt, li gills of light beer
Cook this with the app: pantry check, scaling, and the assistant.