{"id":3792,"slug":"batter-for-fritters","title":"Batter for Fritters","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["1 cup bread flour.","1 tablespoon sugar.","1/4 teaspoon salt.","2/3 cup milk.","1/2 teaspoon melted Cottolene.","White one egg beaten stiff."],"ingredients_norm":["bread flour","sugar","salt","milk","shortening","white egg beaten stiff"],"steps":["Mix flour, sugar and salt.","Add milk slowly, stirring constantly until batter is smooth; add Cottolene and white of egg.","Batter must be smooth as cream."],"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:31534:41","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7e73b4253e0ea4d0880b9574128965f06204ebedd7d062e0a1c3c366764c1f4c","created_at":"2026-08-02T15:43:58Z","updated_at":"2026-08-02T17:11:32Z","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-for-fritters"}