vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Flour Batter for Marinade
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 2
Presented as published in 1902. 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
522Calories
22 gProtein
88 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories522 kcal
Protein22 g
Carbohydrates88 g
Fiber0 g
Sugars0.3 g
Total Fat8.8 g
Saturated Fat2.3 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol279 mg
Sodium113 mg
Potassium258 mg
Calcium67 mg
Iron7.7 mg
Magnesium40 mg
Phosphorus271 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)7.7 mg
Folate217 mcg
Choline221 mg
Caffeine0 mg
Water186 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 103. The excerpt below is the record exactly as published.
Flour Batter for Marinade One-half pound sifted flour, yolks of three eggs, and cold water to desired thickness
Cook this with the app: pantry check, scaling, and the assistant.