Frying Batter
From Liverpool School of Cookery recipe book, 1900
Substances coated with batter must not be dipped in until the moment of frying.
Presented as published in 1900. 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
830Calories
25 gProtein
175 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories830 kcal
Protein25 g
Carbohydrates175 g
Fiber0 g
Sugars0 g
Total Fat3.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.3 mg
Potassium308 mg
Calcium67 mg
Iron13 mg
Magnesium65 mg
Phosphorus245 mg
Zinc1.6 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1 mg
Niacin (B3)15 mg
Folate363 mcg
Choline0 mg
Caffeine0 mg
Water259 g
As published
This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 2. The excerpt below is the record exactly as published.
Frying Batter. — J lb. flour. Pinch of salt. } pint tepid water
Cook this with the app: pantry check, scaling, and the assistant.