Frying Batter
From Domestic and economical cookery recipes, 1897
Presented as published in 1897. 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
1093Calories
37 gProtein
176 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories1093 kcal
Protein37 g
Carbohydrates176 g
Fiber0 g
Sugars0.4 g
Total Fat26 g
Saturated Fat4.2 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol372 mg
Sodium149 mg
Potassium446 mg
Calcium111 mg
Iron14 mg
Magnesium75 mg
Phosphorus443 mg
Zinc2.9 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E5.7 mg
Vitamin K1.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)15 mg
Folate410 mcg
Choline294 mg
Caffeine0 mg
Water217 g
As published
This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 13. The excerpt below is the record exactly as published.
Frying batter METHOD. Chop the fish finely, make a sauce of the butter, flour, and milk, boil it well, add the cream and seasoning and boil again. Remove the sauce from the fire and add the fish, and let the mixture cool. Make it up into cork shapes, roll each piece into a thin slice of bacon, fasten it with a skewer, dip into batter and fry a nice pale colour. Dish up in a pyramid and garnish with fried parsley. Frying Batter. INGREDIENTS. £ lb. flour 2 whites of eggs (beaten stiffly) 1 gill tepid water Seasoning 1 tablespoonful salad oil
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