Fritter Batter

Name: Fritter Batter
Ingredients: 1 cup bread flour; % cup milk; }/^ teaspoon salt; 2 eggs well beaten; Few grains white pepper; 2 teaspoons olive oil

From Fifty-two Sunday dinners, 1913

Presented as published in 1913. 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

671Calories

35 gProtein

98 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories671 kcal

Protein35 g

Carbohydrates98 g

Fiber0 g

Sugars6.2 g

Total Fat15 g

Saturated Fat6.8 g

Monounsaturated Fat11 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol387 mg

Sodium484 mg

Potassium480 mg

Calcium230 mg

Iron8.7 mg

Magnesium72 mg

Phosphorus477 mg

Zinc3.1 mg

Copper0.3 mg

Manganese1 mg

Vitamin D3.2 mcg

Vitamin C0 mg

Vitamin A199 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B121.5 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.2 mg

Niacin (B3)8.4 mg

Folate229 mcg

Choline316 mg

Caffeine0 mg

Water197 g

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 62. The excerpt below is the record exactly as published.

FRITTER BATTER 1 cup bread flour. % cup milk. }/^ teaspoon salt. 2 eggs well beaten. Few grains white pepper. 2 teaspoons olive oil

Cook this with the app: pantry check, scaling, and the assistant.