Batter

Ingredients

• 1 cup Purity Flour
• 1 egg
• 1 teaspoon salt
• 1 tablespoon vinegar
• 1 cup cold water
• 1 teaspoon melted butter

Method

1. 1

   Mix flour and salt, gradually add water until smooth.

2. 2

   Add beaten egg, vinegar, and butter.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 59. The excerpt below is the record exactly as published.

teaspoons salt, i teaspoon pepper. Mix all together well. Mould m an oblong pan and turn out in roast tin. Bake IJ hours and baste occasionally TRIPE Wash it thoroughly simmer for 5 or 6 hours (in salted water), or until quite tender. Tt will keep for^days, and is now ready to be prepared in different ways. Dry carefully on a cloth before broiling or FRIED TRIPE Cut in pieces for serving, roll them in seasoned Purity Flour, then in egg, and last in very fine bread crumbs, iry a golden brown m deep fat. Drain on paper and serve garnished with small bits of parsley. TRIPE IN BATTER Cut in pieces for serving, roll in seasoned Puriiy Flour, dip in batter and fry in hot butter. Drain on brown paper. BATTER 1 cup Purity Flour. 1 egg i teaspoon salt. j tablespoon vinegar. i cup cold water. 1 teaspoon melted butter

Cook this with the app: pantry check, scaling, and the assistant.