Fritter Batter
From Culinary jottings, 1885
For a smaller dish, use 2 eggs, 1 tablespoon of brandy, 1 dessert-spoonful of salad oil, 2-3 tablespoons of water, and 1.5 tablespoons of flour. For sweet fritters, substitute sugar for salt.
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
485Calories
21 gProtein
19 gCarbs
28 gFat
Full nutrition (35 nutrients)
Calories485 kcal
Protein21 g
Carbohydrates19 g
Fiber0 g
Sugars0.6 g
Total Fat28 g
Saturated Fat5.7 g
Monounsaturated Fat16 g
Polyunsaturated Fat4.6 g
Omega-30.1 g
Cholesterol558 mg
Sodium216 mg
Potassium240 mg
Calcium90 mg
Iron4 mg
Magnesium25 mg
Phosphorus324 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E6.2 mg
Vitamin K1.4 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.7 mg
Folate108 mcg
Choline441 mg
Caffeine0 mg
Alcohol9.3 g
Water194 g
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 111. The excerpt below is the record exactly as published.
the yolks of three cgfrs with two table-spoonfuls of brandy, one table-spoonful of the best salad oil, and four or five table-spoonfuls of cold water. Incorporate with this mixture three table-spoonfuls of flour and a salt- .spoonfnl of sal
Cook this with the app: pantry check, scaling, and the assistant.