vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Meat Batter
From The new practical housekeeping, 1890
Serves 4
Another batter can be made by adding yolks of two eggs and four tablespoons of oil.
Presented as published in 1890. 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
428Calories
13 gProtein
73 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories428 kcal
Protein13 g
Carbohydrates73 g
Fiber0 g
Sugars0.1 g
Total Fat9.2 g
Saturated Fat4.2 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol107 mg
Sodium38 mg
Potassium164 mg
Calcium33 mg
Iron5.7 mg
Magnesium28 mg
Phosphorus153 mg
Zinc1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A86 mcg
Vitamin E0.4 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.4 mg
Folate162 mcg
Choline75 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 390. The excerpt below is the record exactly as published.
Meat Batter. — Dipping slices of cold meat in the following batter is a much nicer way of encasing them, than to single-bread : Mix one and a half pints sifted flour with two tablespoons melted butter, and enough warm water to make a soft paste, which beat till smooth; then add more warm water till consistency ot fritter batter, salt to taste, and add, just before dipping in the pieces of cold meat, the well-frothed whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.