Fritter Batter
From The "Queen" cookery books: Entrees, 1901
This batter is essential for frying 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
747Calories
23 gProtein
77 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories747 kcal
Protein23 g
Carbohydrates77 g
Fiber0 g
Sugars0.4 g
Total Fat38 g
Saturated Fat5.2 g
Monounsaturated Fat24 g
Polyunsaturated Fat5.4 g
Omega-30.1 g
Cholesterol372 mg
Sodium144 mg
Potassium273 mg
Calcium75 mg
Iron7.3 mg
Magnesium38 mg
Phosphorus305 mg
Zinc2 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E10 mg
Vitamin K2.2 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)6.8 mg
Folate206 mcg
Choline294 mg
Caffeine0 mg
Water86 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
Cook this with the app: pantry check, scaling, and the assistant.