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Eggs in Batter
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. 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
801Calories
34 gProtein
44 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories801 kcal
Protein34 g
Carbohydrates44 g
Fiber2.4 g
Sugars4.1 g
Total Fat53 g
Saturated Fat25 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.9 g
Omega-30.1 g
Cholesterol834 mg
Sodium1864 mg
Potassium467 mg
Calcium265 mg
Iron6.1 mg
Magnesium52 mg
Phosphorus535 mg
Zinc3.6 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K6.3 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.1 mg
Niacin (B3)3.8 mg
Folate152 mcg
Choline596 mg
Caffeine0 mg
Water207 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 125. The excerpt below is the record exactly as published.
EGGS IN BATTER DRY TOAST COFFEE Pettijohn I c pettijohn, 2 c water, 3^2 t salt. Add ^ c chopped figs just before serving. Eggs in Batter Mix together 6 T thick cream, ^ c bread crumbs, and y^ t salt. Put 2 T of the mixture in each of 4 egg shirrers
Cook this with the app: pantry check, scaling, and the assistant.