vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Frying Patter (Pate a Frire)
From The new century cookery book, 1901
Serves 1
For fruit fritters, add a teaspoonful of caster sugar; for fish or meat, add a few drops of lemon juice.
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
537Calories
19 gProtein
89 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories537 kcal
Protein19 g
Carbohydrates89 g
Fiber0 g
Sugars0.2 g
Total Fat23 g
Saturated Fat4.6 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol234 mg
Sodium79 mg
Potassium240 mg
Calcium66 mg
Iron7.3 mg
Magnesium39 mg
Phosphorus233 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.7 mg
Folate205 mcg
Choline147 mg
Caffeine0 mg
Water119 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 79. The excerpt below is the record exactly as published.
Frying Patter ( Pate a Frire). — Sift 4 oz. of flour into a basin ; add \ oz. of oiled butter, a pinch of salt, 1 yolk of egg, and 1 tablespoonful of cream ; mix this well with a wooden spoon, and dilute gradually with about half a gill of lukewarm water
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