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Yeast Batter for Fritters
From The new century cookery book, 1901
Serves 4
Presented as published in 1901. 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
289Calories
7 gProtein
44 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories289 kcal
Protein6.6 g
Carbohydrates44 g
Fiber0.1 g
Sugars0.3 g
Total Fat9.7 g
Saturated Fat5.5 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol24 mg
Sodium5.2 mg
Potassium100 mg
Calcium21 mg
Iron3.2 mg
Magnesium17 mg
Phosphorus76 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A75 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.1 mg
Folate105 mcg
Choline3.7 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 453. The excerpt below is the record exactly as published.
Yeast Batter for Fritters.— Dilute a quarter of an ounce of compressed yeast with a little tepid milk, work in two ounces of flour, and make a light dough. Let it rise in a warm place. When sufficiently risen add six ounces of sifted flour, an ounce and a half of melted butter, a pinch of salt, a pinch of sugar, and enough milk to form a smooth paste
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