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Batter III

Name: Batter III
Yield: 1 servings
Ingredients: 1 cup flour; 2 eggs, whites and yolks beaten separately; Vi teaspoon salt; % cup milk; 1 tablespoon olive oil

From Scientific cooking with scientific methods, 1911

Serves 1

Presented as published in 1911. 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

532Calories

18 gProtein

103 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories532 kcal

Protein18 g

Carbohydrates103 g

Fiber0 g

Sugars5.9 g

Total Fat5.8 g

Saturated Fat4.4 g

Monounsaturated Fat10 g

Polyunsaturated Fat1.4 g

Omega-30.1 g

Cholesterol15 mg

Sodium1215 mg

Potassium354 mg

Calcium174 mg

Iron7.1 mg

Magnesium48 mg

Phosphorus258 mg

Zinc1.4 mg

Copper0.2 mg

Manganese1 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)8.6 mg

Folate201 mcg

Choline22 mg

Caffeine0 mg

Water120 g

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 86. The excerpt below is the record exactly as published.

Batter III. 1 cup flour. 2 eggs, whites and yolks Vi teaspoon salt. beaten separately. % cup milk. 1 tablespoon olive oil

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