{"id":7473,"slug":"fritter-batter-2","title":"FRITTER BATTER","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one and one-third cups of flour","two teaspoons of baking-powder","one-quarter teaspoon of salt","two-thirds cup of milk or water","one egg","a little sugar (for fruit batter)","pepper and salt (for vegetables)"],"ingredients_norm":["and third cups of flour","baking powder","salt","thirds cup of milk or water","egg","little sugar","pepper and salt"],"steps":["Mix and sift one and one-third cups of flour, two teaspoons of baking-powder, one-quarter teaspoon of salt, and add two-thirds cup of milk or water gradually, and one egg; well beaten.","For fruit batter add a little sugar, for vegetables pepper and salt."],"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/12350","source_ref":"pg:12350:w69:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e54f588c56d98e2f38c43ffb2b911f721f3619fd777e617b5a9facb0cd21fda6","created_at":"2026-08-02T17:02:34Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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/fritter-batter-2"}