Batter for Frying
From The Landmarks club cook book, 1903
Serves 6
Presented as published in 1903. 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 Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 33. The excerpt below is the record exactly as published.
Batter for Frying. —Three cups of sifted flour, mixed with three tablespoons of butter melted in water ; pour the butter off the water into the flour first, then enough of the water to make a soft paste, which beat smooth, then more warm water till it is thick enough to mask the back of the spoon dipped into it, and salt to taste ; add, the last thing, the whites of two eggs
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