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Fritter Batter (for Oysters, Clams, or Fruit)

Name: Fritter Batter (for Oysters, Clams, or Fruit)
Yield: 1 servings
Ingredients: Yolks of two eggs, beaten well; half a cup of milk or water; one tablespoonful of olive oil; one saltspoonful of salt; one cup of flour; If intended for fruit, add a teaspoonful of sugar to the batter.

From Mrs. Lincoln's Boston cook book, 1884

Serves 1

Presented as published in 1884. 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

618Calories

26 gProtein

102 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories618 kcal

Protein26 g

Carbohydrates102 g

Fiber0 g

Sugars4.6 g

Total Fat11 g

Saturated Fat5.2 g

Monounsaturated Fat13 g

Polyunsaturated Fat3.1 g

Omega-30.1 g

Cholesterol372 mg

Sodium9849 mg

Potassium311 mg

Calcium89 mg

Iron8.9 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 67. The excerpt below is the record exactly as published.

Fritter Batter (for Oysters, Clams, or Fruit). Tolks of two eggs^ beaten well ; add half a cup of milk or water^ and one tahlespoonful of olive oil^ one saltspoonful of salt^ and one cup of flour ^ or enough to make it almost a drop batter. When ready to use, add the whites of the eggs, beaten ver}' stiff. If intended for fruit, add a tea- spoonful of sugar to the batter

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