vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Frying-Batter for Dariolettes
From The new century cookery book, 1901
Serves 1
Presented as published in 1901. 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
612Calories
24 gProtein
93 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories612 kcal
Protein24 g
Carbohydrates93 g
Fiber0 g
Sugars4.6 g
Total Fat15 g
Saturated Fat4.8 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol553 mg
Sodium92 mg
Potassium261 mg
Calcium96 mg
Iron8.2 mg
Magnesium39 mg
Phosphorus354 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A210 mcg
Vitamin E1.4 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)7.7 mg
Folate255 mcg
Choline426 mg
Caffeine0 mg
Water156 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 480. The excerpt below is the record exactly as published.
Frying-Batter for Dariolettes. — Sift four ounces of flour into a basin, add a dessertspoonful of sweet oil, a pinch of salt, and a teaspoonful of caster sugar. Stir in gently two yolks and one whole egg, and beat up well for several minutes. Then add about three parts of a gill of cold milk or milk and water
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