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Strawberry Batter Cups
From Fruit recipes, 1907
Serves 4
Presented as published in 1907. 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
632Calories
10 gProtein
140 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories632 kcal
Protein10 g
Carbohydrates140 g
Fiber0 g
Sugars103 g
Total Fat8.1 g
Saturated Fat1.9 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol108 mg
Sodium470 mg
Potassium193 mg
Calcium165 mg
Iron3.3 mg
Magnesium23 mg
Phosphorus187 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A59 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.3 mg
Folate87 mcg
Choline84 mg
Caffeine0 mg
Water78 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 65. The excerpt below is the record exactly as published.
STRAWBERRY BATTER CUPS Stir one pint of sugar through a quart of slightly mashed berries. Make a batter with one and a half cups of flour in which has been sifted a half-teaspoon of salt and one heap- ing teaspoon of baking-powder. Mix with this a table- spoon of butter, two beaten eggs, and one cup of milk
Cook this with the app: pantry check, scaling, and the assistant.