vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Fritter Batter
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
Presented as published in 1880. 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 Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 91. The excerpt below is the record exactly as published.
Fritter Batter. One pint of flour, half a pint of milk, one table-spoonful of salad oil or butter, one teaspoonful of salt, two eggs
Cook this with the app: pantry check, scaling, and the assistant.