Fruit Fritter Batter
From The Southern cook book of fine old recipes, 1935
Presented as published in 1935. 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
548Calories
18 gProtein
107 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories548 kcal
Protein18 g
Carbohydrates107 g
Fiber0 g
Sugars10 g
Total Fat5.8 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium1215 mg
Potassium354 mg
Calcium174 mg
Iron7.1 mg
Magnesium48 mg
Phosphorus258 mg
Zinc1.4 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 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 The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 29. The excerpt below is the record exactly as published.
Fruit Fritter Batter 1 cup flour 1 teaspoon sugar J/2 teaspoon salt 2 eggs well beaten
Cook this with the app: pantry check, scaling, and the assistant.