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Fritter Batter for Vegetables
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
535Calories
18 gProtein
103 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories535 kcal
Protein18 g
Carbohydrates103 g
Fiber0.3 g
Sugars5.9 g
Total Fat5.8 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium1216 mg
Potassium369 mg
Calcium180 mg
Iron7.2 mg
Magnesium50 mg
Phosphorus260 mg
Zinc1.4 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K1.9 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.6 mg
Folate201 mcg
Choline22 mg
Caffeine0 mg
Water120 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 86. The excerpt below is the record exactly as published.
Fritter Batter for Vegetables 11. 1 cup flour. 2 eggs, well beaten. % cup milk. Vi teaspoon pepper. 1/^ teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.