vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Fritter Batter
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Use for any fritters.
Presented as published in 1885. 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
129Calories
4 gProtein
24 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories129 kcal
Protein4.1 g
Carbohydrates24 g
Fiber0 g
Sugars0 g
Total Fat1.7 g
Saturated Fat0.5 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium584 mg
Potassium43 mg
Calcium6.3 mg
Iron1.8 mg
Magnesium8.4 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate50 mcg
Choline0 mg
Caffeine0 mg
Water5.3 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 268. The excerpt below is the record exactly as published.
FRITTER BATTER. To make a batter which can be used for any fritters, put a cupful of flour into a bowl with the yolk of a raw egg, a level teaspoonful of salt, and a tablespoonful of good olive-oil ; mix these ingredients smoothly together, then gradually stir in enough water
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