Fritter Batter

Name: Fritter Batter
Ingredients: a tablespoon of olive oil; a cup and fill with lukewarm water; the well beaten yolk of an egg; half a teaspoon of baking powder; a pinch of salt

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

73Calories

6 gProtein

1 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories73 kcal

Protein6.3 g

Carbohydrates1 g

Fiber0 g

Sugars0.2 g

Total Fat4.8 g

Saturated Fat3.7 g

Monounsaturated Fat11 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol186 mg

Sodium311 mg

Potassium69 mg

Calcium182 mg

Iron1.1 mg

Magnesium11 mg

Phosphorus148 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0 mg

Folate24 mcg

Choline147 mg

Caffeine0 mg

Water275 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 68. The excerpt below is the record exactly as published.

FRITTER BATTER Pour a tablespoon of olive oil into a cup and fill with luke- warm water. Add the well beaten yolk of an egg and enough flour, sifted with half a teaspoon of baking powder, to make a soft, smooth batter. Add a pinch of salt

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