Fritter Batter

Name: Fritter Batter
Ingredients: One cup flour; rounded teaspoon baking powder; half a teaspoon of salt; yolks of two eggs; one teaspoon sugar; one tablespoon melted butter; a cup of milk

From The National home cook book, 1900

Presented as published in 1900. 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

830Calories

27 gProtein

115 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories830 kcal

Protein27 g

Carbohydrates115 g

Fiber0 g

Sugars16 g

Total Fat30 g

Saturated Fat15 g

Monounsaturated Fat8.8 g

Polyunsaturated Fat2.1 g

Omega-30.1 g

Cholesterol425 mg

Sodium1750 mg

Potassium578 mg

Calcium632 mg

Iron8.5 mg

Magnesium66 mg

Phosphorus615 mg

Zinc2.7 mg

Copper0.2 mg

Manganese1 mg

Vitamin D4.2 mcg

Vitamin C0 mg

Vitamin A300 mcg

Vitamin E1.3 mg

Vitamin K1.2 mcg

Vitamin B60.4 mg

Vitamin B122 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)8.7 mg

Folate251 mcg

Choline325 mg

Caffeine0 mg

Water247 g

As published

This recipe was extracted from The National home cook book (1900), page 43. The excerpt below is the record exactly as published.

FRITTER BATTER—One cup flour, rounded teaspoon bak-— ing powder, half a teaspoon of salt, mixed together. Beat the yolks of two eggs and one teaspoon sugar together. Add one tablespoon melted butter, beat hard for a minute, add a cup of. mil

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