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Rhode Island Spat-Outs

Name: Rhode Island Spat-Outs
Yield: 4 servings
Ingredients: One pint of sweet milk; four tablespoonfuls wheat flour; two eggs well beaten; Indian meal to make a stiff batter; a little salt

From The Landmarks club cook book, 1903

Serves 4

Presented as published in 1903. 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

98Calories

5 gProtein

8 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories98 kcal

Protein5.1 g

Carbohydrates8 g

Fiber1.9 g

Sugars0.2 g

Total Fat5.1 g

Saturated Fat1 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol93 mg

Sodium38 mg

Potassium97 mg

Calcium32 mg

Iron1.2 mg

Magnesium29 mg

Phosphorus98 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A40 mcg

Vitamin E0.3 mg

Vitamin K0.4 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.7 mg

Folate31 mcg

Choline79 mg

Caffeine0 mg

Water20 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 129. The excerpt below is the record exactly as published.

RHODE ISLAND SPAT-OUTS (1776.) One pint of sweet milk, four tablespoonfuls wheat flour, two eggs well beaten, Indian meal to make a stiff batter, a little salt

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