Batter for Fritters

Ingredients

• a quarter of a pound of sifted flour
• half a pint of lukewarm water
• three-quarters of an ounce of fresh butter
• a half pinch of salt
• two egg-whites

Method

1. 1

   Mix flour with lukewarm water and melted butter.

2. 2

   Adjust consistency, add salt and egg whites, and beat well.

3. 3

   Use immediately.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 284. The excerpt below is the record exactly as published.

Batter for Fritters. — Mix a quarter of a pound of sifted flour in a small basin, with half a pint of lukewarm water, to which three-quar- ters of an ounce of fresh butter has been added. Place in a saucepan, which should be tilted on the range so that when the water boils the butter can be skimmed off the top. Add, if necessary, a little more water to make a soft paste, beating well with a spatula, to keep it free from lumps, and of a proper consistence ; it must be gray and compact-looking. Add just a little warm water to render the paste soft and diluted, although sufficiently thick to cover the objects for which it is intended; that means, it must drop easily from the spoon. Add to this half a pinch of salt and two egg-whites

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