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Batter for Frying Vegetables

Name: Batter for Frying Vegetables
Yield: 1 servings
Ingredients: four ounces of flour; as much milk or water as will make a thick batter; half a wine-glassful of brandy; an egg, white and yolk, beaten to a froth

From Cassell's dictionary of cookery, 1892

Serves 1

Presented as published in 1892. 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

515Calories

19 gProtein

88 gCarbs

6 gFat

Full nutrition (35 nutrients)

Calories515 kcal

Protein19 g

Carbohydrates88 g

Fiber0 g

Sugars0.2 g

Total Fat6.4 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium74 mg

Potassium223 mg

Calcium50 mg

Iron7.3 mg

Magnesium37 mg

Phosphorus222 mg

Zinc1.5 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)7.7 mg

Folate205 mcg

Choline147 mg

Caffeine0 mg

Alcohol4.2 g

Water83 g

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 199. The excerpt below is the record exactly as published.

Batter for Frying Vegetables. — To four oimces of flour add as much milk or water as v/ill make a thick batter. Stir into it half a wine-glassful of br:indy and an egg, white and j'olk, beaten to a frot

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