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Common Batter

Name: Common Batter
Yield: 1 servings
Ingredients: one cupful of milk; a pinch of salt; two eggs; one tablespoonful of melted butter; one cupful of flour; a small teaspoonful of baking powder

From Original White House Cookbook, 1887

Serves 1

Used for boiled pudding, fritters, etc.

Presented as published in 1887. 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

704Calories

22 gProtein

109 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories704 kcal

Protein22 g

Carbohydrates109 g

Fiber0 g

Sugars12 g

Total Fat21 g

Saturated Fat11 g

Monounsaturated Fat4.8 g

Polyunsaturated Fat0.7 g

Omega-30.1 g

Cholesterol58 mg

Sodium567 mg

Potassium540 mg

Calcium588 mg

Iron7.5 mg

Magnesium64 mg

Phosphorus482 mg

Zinc1.9 mg

Copper0.2 mg

Manganese1 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A170 mcg

Vitamin E0.4 mg

Vitamin K0.9 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)8.7 mg

Folate201 mcg

Choline46 mg

Caffeine0 mg

Water229 g

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 247. The excerpt below is the record exactly as published.

COMMON BATTEE, For boiled pudding, fritters, etc., is made with one cupful of milk, a pinch of salt, two eggs, one tablespoonful of melted butter, one cupful of flour and a small teaspoonful of baking powder

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