Frying Batter

Name: Frying Batter
Ingredients: 2 oz. of flour; a dessertspoonful of oiled butter; a pinch of salt; the yolk of an egg; b tablespoonful of cream; about I gill of lukewarm water

From How to cook vegetables, 1911

Batter is ready for frying.

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

329Calories

13 gProtein

45 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories329 kcal

Protein13 g

Carbohydrates45 g

Fiber0 g

Sugars0.2 g

Total Fat14 g

Saturated Fat4.6 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol212 mg

Sodium78 mg

Potassium161 mg

Calcium60 mg

Iron4.1 mg

Magnesium24 mg

Phosphorus169 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.5 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3.9 mg

Folate114 mcg

Choline147 mg

Caffeine0 mg

Water171 g

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 102. The excerpt below is the record exactly as published.

Frying Batter. Sift 2 oz. of flour into a basin, add a dessertspoonful 'of oiled butter, a pinch of salt, the yolk of an egg, and b tablespoonful of cream ; stir and mix this well with a wooden spoon, and dilute gradually with about I gill of lukewarm water

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