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Batter Paste for Sweet Fritters
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 6
Presented as published in 1907. 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
373Calories
10 gProtein
74 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories373 kcal
Protein10 g
Carbohydrates74 g
Fiber0 g
Sugars14 g
Total Fat4.6 g
Saturated Fat1.7 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol67 mg
Sodium2084 mg
Potassium128 mg
Calcium270 mg
Iron5 mg
Magnesium23 mg
Phosphorus206 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A42 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.1 mg
Folate129 mcg
Choline49 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 15. The excerpt below is the record exactly as published.
BATTER PASTE FOR SWEET FRITTERS. One pound of flour, three ounces of sugar, one teaspoon of baking powder, two eggs- Mix with milk to a medium batter; add a spoon- ful of melted butter and a pinch of salt
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