{"id":3943,"slug":"batter","title":"BATTER","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["1 cup bread flour.","1/2 teaspoon salt.","1/2 teaspoon celery salt.","1/8 teaspoon pepper.","2 eggs.","3/4 cup milk."],"ingredients_norm":["bread flour","salt","celery salt","pepper","egg","milk"],"steps":["Mix and sift dry ingredients; add milk slowly, beating constantly until batter is smooth.","Beat eggs thick and light, cut and fold them into batter.","Beat thoroughly and dip the drained and dried oysters into batter, one by one, and fry in deep, hot Cottolene."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:196","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"e3ea5775f0581df749356682e32f6937404e306a3125dccb94ec364b9b387e2e","created_at":"2026-08-02T15:47:39Z","updated_at":"2026-08-02T15:47:39Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/batter"}