Frying Batter (No. 3)

Name: Frying Batter (No. 3)
Ingredients: 2 oz. flour; Yolks of 2 eggs; i white of egg; A little milk

From Domestic cookery, 1886

Presented as published in 1886. 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

422Calories

25 gProtein

45 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories422 kcal

Protein25 g

Carbohydrates45 g

Fiber0 g

Sugars0.6 g

Total Fat15 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium214 mg

Potassium284 mg

Calcium95 mg

Iron5.8 mg

Magnesium33 mg

Phosphorus358 mg

Zinc2.3 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.9 mg

Niacin (B3)3.9 mg

Folate161 mcg

Choline441 mg

Caffeine0 mg

Water120 g

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 55. The excerpt below is the record exactly as published.

FRYING BATTER (No. 3.). 2 oz. flour Yolks of 2 eggs, i white of egg A little milk

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