Frying Batter
From Wholesome cookery, 1887
Can substitute vinegar or brandy for water.
Presented as published in 1887. 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
267Calories
9 gProtein
14 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories267 kcal
Protein9 g
Carbohydrates14 g
Fiber0 g
Sugars1.7 g
Total Fat20 g
Saturated Fat3.2 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol190 mg
Sodium83 mg
Potassium136 mg
Calcium69 mg
Iron1.8 mg
Magnesium14 mg
Phosphorus147 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A90 mcg
Vitamin E5.2 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.1 mg
Folate49 mcg
Choline152 mg
Caffeine0 mg
Water81 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 63. The excerpt below is the record exactly as published.
Frying Batter. 2 tablespoonfuls of flour, 1 yolk of egg, 1 spoonful of salad oil, 2 tablespoonfuls of mUk. Stir it up SUNDBIE8. 175 thoroughly; then add a tablespoonful of "water, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.