Cheese in Batter

Name: Cheese in Batter
Ingredients: Blocks of Gruyère cheese; 1 white of egg; 2 tablespoonfuls of flour; Salt; pepper; cayenne; 1 tablespoonful of salad oil; 1½ teacupful of warm water

From The Samaritan cookery book, 1903

This batter can be used for fish, meat, etc. E. P. S.

Presented as published in 1903. 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

249Calories

8 gProtein

12 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories249 kcal

Protein8 g

Carbohydrates12 g

Fiber0 g

Sugars0.2 g

Total Fat19 g

Saturated Fat2.6 g

Monounsaturated Fat12 g

Polyunsaturated Fat2.7 g

Omega-30 g

Cholesterol186 mg

Sodium71 mg

Potassium90 mg

Calcium31 mg

Iron1.8 mg

Magnesium10 mg

Phosphorus116 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E5.2 mg

Vitamin K1.1 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.1 mg

Folate49 mcg

Choline147 mg

Caffeine0 mg

Water40 g

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 30. The excerpt below is the record exactly as published.

CHEESE BN BATTER. Blocks of Gruy^re cheese. ] i white of egg. 2 tablespoonfuls of flour. Salt, pepper, and cayenne, i tablespoonful of salad oil. I £ teacupful of warm water.

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