Fritter Batter
From Domestic science, principles and application, 1914
Oranges, bananas, prunes, apples, and clams or oysters may be used with this batter.
Presented as published in 1914. 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
668Calories
14 gProtein
101 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories668 kcal
Protein14 g
Carbohydrates101 g
Fiber0 g
Sugars4.2 g
Total Fat24 g
Saturated Fat14 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol58 mg
Sodium10 mg
Potassium177 mg
Calcium34 mg
Iron7.1 mg
Magnesium35 mg
Phosphorus142 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A184 mcg
Vitamin E0.6 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline5.1 mg
Caffeine0 mg
Water135 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 95. The excerpt below is the record exactly as published.
Fritter Batter 2 eggs 2 tbsp. of melted butter 1 c. flour 3^ c. cold water 1 ssp. salt 1 tsp. sugar, if for sweet fritters
Cook this with the app: pantry check, scaling, and the assistant.