Fritter Batter

Name: Fritter Batter
Ingredients: one tablespoonful of oil; half fill it with warm water; one cupful of sifted flour; the yolks of two eggs; a pinch of salt

From High living, 1904

Presented as published in 1904. 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

602Calories

26 gProtein

98 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories602 kcal

Protein26 g

Carbohydrates98 g

Fiber0 g

Sugars0.4 g

Total Fat11 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol372 mg

Sodium149 mg

Potassium309 mg

Calcium83 mg

Iron8.8 mg

Magnesium47 mg

Phosphorus333 mg

Zinc2.2 mg

Copper0.3 mg

Manganese1 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1 mg

Niacin (B3)8.5 mg

Folate248 mcg

Choline294 mg

Caffeine0 mg

Water207 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 18. The excerpt below is the record exactly as published.

FRITTER BATTER — Pour one tablespoonful of oil in a cup and half fill it with warm water. Have one cupful of sifted flour in a bowl, and mix it slowly with the water until perfectly smooth. Make a soft batter, adding more water if neces- sary, then beat in very hard the yolks of two eggs, and, last, the whites beaten to a froth, and a pinch of salt

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