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German Frying Batter
From Cassell's dictionary of cookery, 1892
Serves 1
Time: 20 minutes to prepare. Cost: 3d. for this quantity.
Presented as published in 1892. 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
954Calories
23 gProtein
132 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories954 kcal
Protein23 g
Carbohydrates132 g
Fiber0 g
Sugars0 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol61 mg
Sodium9712 mg
Potassium316 mg
Calcium56 mg
Iron9.7 mg
Magnesium61 mg
Phosphorus230 mg
Zinc1.3 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A194 mcg
Vitamin E1.6 mg
Vitamin K2 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1 mg
Niacin (B3)13 mg
Folate295 mcg
Choline18 mg
Caffeine0 mg
Water171 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 592. The excerpt below is the record exactly as published.
German Frying Batter.— Thoroughly mix six ounces of flour with one ounce of melted, but not oiled, butter, the yolk of an egg, and two table-spoonfuls of water. Add a pinch of salt, and, verj' gradually, a quarter of a pint of mild ale
Cook this with the app: pantry check, scaling, and the assistant.