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Batter for Frying

Name: Batter for Frying
Yield: 2 servings
Ingredients: Eight ounces of flour; one ounce of butter (melted); two tablespoonfuls of cream; two yolks of eggs; four whites of eggs; two good pinches of salt; one-eighth of a pint of warm water (about)

From Soyer's standard cookery, 1912

Serves 2

Presented as published in 1912. 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

680Calories

32 gProtein

89 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories680 kcal

Protein32 g

Carbohydrates89 g

Fiber0 g

Sugars0.6 g

Total Fat33 g

Saturated Fat7.7 g

Monounsaturated Fat6.6 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol606 mg

Sodium221 mg

Potassium378 mg

Calcium117 mg

Iron9 mg

Magnesium50 mg

Phosphorus431 mg

Zinc2.8 mg

Copper0.3 mg

Manganese0.9 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.8 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1.2 mg

Niacin (B3)7.8 mg

Folate252 mcg

Choline441 mg

Caffeine0 mg

Water166 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 161. The excerpt below is the record exactly as published.

Batter for Frying. INGREDIENTS. — Eight ounces of flour, one ounce of butter (melted), two tablespoonfuls of cream, two yolks of eggs, four whites of eggs, two good pinches of salt, one-eighth of a pint of warm water (about)

Cook this with the app: pantry check, scaling, and the assistant.