Frying Batter
From Entrees made easy, 1905
Anything that is to be fried must be quite dry before it is dipped in this.
Presented as published in 1905. 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
347Calories
22 gProtein
24 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories347 kcal
Protein22 g
Carbohydrates24 g
Fiber0 g
Sugars12 g
Total Fat18 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium235 mg
Potassium525 mg
Calcium359 mg
Iron2.6 mg
Magnesium45 mg
Phosphorus461 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.4 mg
Folate72 mcg
Choline337 mg
Caffeine0 mg
Water292 g
As published
This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 4. The excerpt below is the record exactly as published.
Frying Batter. Whip 2 eggs, and mix in with them about 2 tablespoonsful of flour (enough, that is, to make 16 GENERAL INTRODUCTION a stiff batter) ; then add slowly to this J of a pint of milk, and salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.