Batter for Frying 1 (Pate it Frire)

Ingredients

• 1 lb. flour
• 1 gill tepid water
• 2 or 3 whites of eggs
• 1 table-sp. salad oil or melted butter
• A pinch of salt

Method

1. 1

   Sieve the flour and salt into a basin, and make a well in the centre.

2. 2

   Add the water by degrees, and beat well with a wooden spoon to make a smooth paste free from lumps.

3. 3

   Then add the oil or butter, and beat again for a few minutes.

4. 4

   Whisk the whites of eggs to a stiff froth, and stir them in very lightly at the last.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 672. The excerpt below is the record exactly as published.

atter for Frying, 1 (Pate it Frire) i lb. flour. 1 gill tepid water. 2 or 3 whites of eggs. 1 table-sp. salad oil or melted butter. A pinch of salt. Sieve the flour and salt into a basin, and make a well in the centre. Add the water by degrees, and beat well with a wooden spoon to make a smooth paste free from lumps. Then add the oil or butter, and beat again for a few minutes. Whisk the whites of eggs to a stiff froth, and stir them in very lightly at the last. Notes. — This batter may be used for all kinds of fritters. Sugar should not be added, as it is apt to make it heavy. It is better if allowed to stand for some time before using, and before the whites of eggs are added. A little rum or liqueur may be added if desired. The batter should be very thick, and of the consistency to coat completely the article it is intended to cover. 1862. Batter for Frying, 2 (P&te a Frire) 2 eggs. 2 table-sps. salad oil. 1 table-sp. brandy. \ lb. flour

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