Batter for Fritters

Ingredients

• 4 ozs. of flour
• pint of water
• 1 oz. of butter
• 1 egg
• 1 pinch of salt
• 1 oz. of sugar
• 2 ozs. of butter for frying

Method

1. 1

   Mix four ounces of flour with a quarter pint of water into a smooth batter; dissolve one ounce of butter over a slow fire and then stir into the flour.

2. 2

   Add the white of one egg beaten to a stiff froth and stir lightly; put in salt and sugar to taste.

3. 3

   Fry in butter.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 26. The excerpt below is the record exactly as published.

Batter for Fritters. For Three Persons. — 4 ozs. of flour ; pint of water ; oz. of butter ; 1 egg ; 1 pinch, of salt ; | oz. of sugar ; * ozs. of butter for frying. ; Mix four ounces of flour with a quarter pint o^ water into a smooth batter ; dissolve one ounce oi butter over a slow fire and then stir into the flour ' add the white of one egg beaten to a stiff froth anc stir lightly ; put in salt and sugar to taste. Fry ii butter. ' Cake Fritters. For Four Persons. — 5 small rounds of cake; J pint oil cream ; 4 dessertspoonfuls of apricot jam ; IJ ozs. of buttei for frying. i' Cut a stale cake into pretty-looking shapes, eithe: round, oblong, or square, about an inch in thickness ii pour a little cream over each piece and fry in butte; a light brown ; spread with apricot or strawberry j am Canadian Floating Islands. i For Six Persons. — 1 egg ; 3 ozs. of currant jelly ; 1 quar of cream. ! Take the white of an egg, beat to a froth, add a glass of currant jelly, beat them together until f spoon will stand up in it; drop a spoonful at a tim( into a bowl of sweet rich cream. 'ffl SAVOURIES AND SWEETS. Cl Molasses Sauce Pudding. . For Four or Five Persons. — 3 ozs. of butter ; 3 ozs. of our ; ^ pint of milk ; 3 ozs. of sifted sugar ; 1 egg. ' Sauce. — 3 ozs. of molasses ; 3 ozs. of sugar ; 1 tablespoonful ' flour. Take three ounces of butter and beat it to a cream ; . noothly mix it with three ounces of flour, half a i;int of boiling milk, three ounces of flnely sifted lagar, and an egg well beaten ; pour into a buttered iiasin and bake for twenty minutes. Turn out to ^-erre, and poim round the pudding a sauce made of ;Qual parts of sugar and molasses boiled together i ith a little flour stirred in. Potato Pudding. I For Four Persons. — J lb. of potatoes ; J lb. of butter ; j lb. sugar ; 2 eggs ; 1 lemon. Mash a quarter pound of potatoes, while hot rub I I quarter poimd of butter, then add quarter pound f f sugar, then two eggs well beaten, and last of all • lie juice of one lemon. Popovers. ! For Four Persons. — 3 eggs ; 3 cupfuls of flour ; 3 cup- ilils of milk ; 1 oz. of sugar

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