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Batter for Frying 4 (Pate 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
643Calories
26 gProtein
46 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories643 kcal
Protein26 g
Carbohydrates46 g
Fiber0 g
Sugars0.6 g
Total Fat39 g
Saturated Fat12 g
Monounsaturated Fat18 g
Polyunsaturated Fat4.6 g
Omega-30.1 g
Cholesterol588 mg
Sodium220 mg
Potassium312 mg
Calcium113 mg
Iron5.8 mg
Magnesium35 mg
Phosphorus375 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E6.2 mg
Vitamin K2.1 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)4 mg
Folate161 mcg
Choline441 mg
Caffeine0 mg
Water137 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, 4 (Pate a Frire) 2 oz. flour. 2 yolks of eggs. 1 white of egg. A pinch of salt. 1 table-sp. salad oil. 2 table-sps. cream
Cook this with the app: pantry check, scaling, and the assistant.