The Batter
From The Ocklye cookery book, 1909
Presented as published in 1909. 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
319Calories
12 gProtein
44 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories319 kcal
Protein12 g
Carbohydrates44 g
Fiber0 g
Sugars0.2 g
Total Fat10 g
Saturated Fat1.9 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol186 mg
Sodium74 mg
Potassium147 mg
Calcium41 mg
Iron4.1 mg
Magnesium22 mg
Phosphorus160 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E2.1 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.9 mg
Folate114 mcg
Choline147 mg
Caffeine0 mg
Water103 g
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 9. The excerpt below is the record exactly as published.
THE BATTER Ingredients Two ounces of flour. Salt. One egg. One dessertspoonful of salad oil. Half a gill of water
Cook this with the app: pantry check, scaling, and the assistant.