Rhode Island Spat Outs

Name: Rhode Island Spat Outs
Ingredients: one pint sweet milk; one tablespoon of wheat flour; two eggs; a little salt; Indian meal to make a stiff batter

From The National home cook book, 1900

Serve warm with butter.

Presented as published in 1900. 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

172Calories

13 gProtein

7 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories172 kcal

Protein13 g

Carbohydrates6.7 g

Fiber0.2 g

Sugars0.4 g

Total Fat9.6 g

Saturated Fat3.2 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol372 mg

Sodium142 mg

Potassium150 mg

Calcium58 mg

Iron2.1 mg

Magnesium14 mg

Phosphorus206 mg

Zinc1.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.5 mg

Folate60 mcg

Choline295 mg

Caffeine0 mg

Water77 g

As published

This recipe was extracted from The National home cook book (1900), page 58. The excerpt below is the record exactly as published.

RHODE ISLAND SPAT OUTS—One pint sweet milk, “one ‘ tablespoons of wheat flour, two eggs well beaten. Indian meal — to make a stiff batter and a little salt

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