Batter for Fritters
From The English-Chinese cookery book, 1890
Use this batter for various fritters.
Presented as published in 1890. 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 The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 44. The excerpt below is the record exactly as published.
BATTER FOR FRITTERS. MIX eight ounces of fine flour with about half a pint of water into a smooth batter, dissolve two ounces of butter over a slow fire, and then stir it by degrees into the flour. Then add the whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.