vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Fritter Batter
From The new practical housekeeping, 1890
Serves 2
Let the batter stand for an hour or a day for better results.
Presented as published in 1890. 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
604Calories
24 gProtein
103 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories604 kcal
Protein24 g
Carbohydrates103 g
Fiber0 g
Sugars6 g
Total Fat16 g
Saturated Fat3.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol217 mg
Sodium1287 mg
Potassium424 mg
Calcium203 mg
Iron7.9 mg
Magnesium54 mg
Phosphorus359 mg
Zinc2.1 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1 mg
Niacin (B3)8.6 mg
Folate224 mcg
Choline169 mg
Caffeine0 mg
Water159 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 216. The excerpt below is the record exactly as published.
fritter batter quickly and beat thoroughly until smooth. A good rule is two eggs, whites and yolks beaten sepa- rately, half pint milk, one level teaspoon salt, and pint flour, a tablespoon American cooking oil, or butter, or salad oil, and a seasoning of cinnamon or nutmeg
Cook this with the app: pantry check, scaling, and the assistant.