Fritter Batter

Name: Fritter Batter
Ingredients: the yolks of two eggs; two tablespoonfuls of good salad oil; about 3 oz. of fine sifted flour; half a saltspoonful of salt; the white of one egg whipped to the stillest possible froth

From The "Queen" cookery books: Entrees, 1901

This batter is excellent for savory fritters.

Presented as published in 1901. 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

661Calories

15 gProtein

67 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories661 kcal

Protein15 g

Carbohydrates67 g

Fiber0 g

Sugars0.2 g

Total Fat37 g

Saturated Fat5.3 g

Monounsaturated Fat24 g

Polyunsaturated Fat4.9 g

Omega-30 g

Cholesterol367 mg

Sodium18 mg

Potassium153 mg

Calcium60 mg

Iron5.7 mg

Magnesium24 mg

Phosphorus224 mg

Zinc1.4 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D1.8 mcg

Vitamin C0 mg

Vitamin A130 mcg

Vitamin E10 mg

Vitamin K2.2 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.6 mg

Niacin (B3)5.7 mg

Folate186 mcg

Choline279 mg

Caffeine0 mg

Water26 g

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 61. The excerpt below is the record exactly as published.

the yolks of two eggs with two tablespoonf uls of good salad oil, and then work into this carefully and smoothly about 3|oz. of fine sifted flour, and half a saltspoonful of salt ; when you have got this to a perfectly smooth paste add to it gradually enough tepid water to bring it to a smooth batter, that when finished will coat the spoon you use in mixing it sufficiently to hide the material of which the spoon is made whilst showing its shape. (If too thick, thin it carefully with a little more tepid water till you get it right.) This batter should be well beaten for ten minutes after mixing (at which time it should be a thick sauce), and as soon as ready should be set aside in a fairly warm corner, carefully covered with a doubled cloth, and allowed to stand at least two- hours before use. Just as it is to be used, stir into the batter lightly and quickly the white of one egg whipped to the stillest possible froth

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