Dinner
Batter V
The original 1910 method for Batter V, presented as a faithful archival transcription.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 1 cup flour
- ¼ teaspoon salt
- ⅔ cup milk or water
- Yolks 2 eggs
- Whites 2 eggs
- 1 tablespoon melted butter or olive oil
Historical transcription
Source method
- 1
Mix salt and flour, add milk gradually, yolks of eggs beaten until thick, butter, and whites of eggs beaten until stiff.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.