Fritter Batter
From Principles of food preparation, 1914
An excess of fat will cause the fritter to fly to pieces if fried in deep fat.
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
461Calories
14 gProtein
98 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories461 kcal
Protein14 g
Carbohydrates98 g
Fiber0 g
Sugars0 g
Total Fat5.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol10 mg
Sodium473 mg
Potassium172 mg
Calcium285 mg
Iron7.5 mg
Magnesium35 mg
Phosphorus233 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 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
Choline0 mg
Caffeine0 mg
Water13 g
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 64. The excerpt below is the record exactly as published.
Fritter Batter i . This is a pancake batter made wit*h sweet milk, eggs — one or two to a cup of flour — only one teaspoonful of baking powder
Cook this with the app: pantry check, scaling, and the assistant.