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Batter for Oven-Glazed Fruit Fritters
From A guide to modern cookery, 1909
Serves 4
Batter for fruit fritters may contain a few tablespoonfuls of brandy, in which case an equal quantity of the water must be suppressed.
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
478Calories
16 gProtein
95 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories478 kcal
Protein16 g
Carbohydrates95 g
Fiber0 g
Sugars7.2 g
Total Fat4.1 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium2463 mg
Potassium189 mg
Calcium37 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 A guide to modern cookery (1909) by A. Escoffier, page 59. The excerpt below is the record exactly as published.
BATTER FOR OVEN-GLAZED FRUIT FRITTERS Mix one Ib. of flour with two tablespoonfuls of oil, a grain of salt, two eggs (added one after the other), the necessary quantity of water, and one oz. of sugar
Cook this with the app: pantry check, scaling, and the assistant.