Batter
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
For sweet fritters, use milk instead of water.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 124. The excerpt below is the record exactly as published.
Batter. Put three-quarters of a pound of flour in a pudding-bowl, melt two ounces of butter in a little warm water, blow the butter off the water into the flour, stir well, add the water, and when the paste is perfectly smooth, moisten with sufficient warm water to make it a proper substance ; add a pinch of salt, and two whipped whites of egg
Cook this with the app: pantry check, scaling, and the assistant.