vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Batter for Frying Vegetables
From Tried favourites cookery book, 1909
Serves 4
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
451Calories
16 gProtein
88 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories451 kcal
Protein16 g
Carbohydrates88 g
Fiber0 g
Sugars0.1 g
Total Fat4.1 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium38 mg
Potassium189 mg
Calcium36 mg
Iron6.8 mg
Magnesium33 mg
Phosphorus172 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.7 mg
Folate193 mcg
Choline74 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 79. The excerpt below is the record exactly as published.
atter for Frying: Veg:etables. 2 Eggs, i lb. Ploiur, teacupful Water
Cook this with the app: pantry check, scaling, and the assistant.