Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two tablespoons oil
- two tablespoons vinegar
- quarter pound of flour
- one teaspoon of lemon juice
- one egg
- lemon juice
Directions
Marinade them by laying them in two tablespoons oil, two tablespoons vinegar or lemon juice, a little salt and pepper; let them lie three hours, then plunge them in fritter batter: fry in hot lard five minutes.
Fritter Batter: Quarter pound of flour, yolk of one egg, one teaspoon of lemon juice, thirty drops of oil; beat well to- gether, then add just enough wine to make a batter. When ready to use, beat up the white of an egg, and add to mixture.
Mrs. J. G. Mossin.