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Batter for Frying
From The thorough good cook, 1895
Serves 2
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 119. The excerpt below is the record exactly as published.
Batter for Frying. Moisten twelve ounces of sifted flour with lukewarm w\ater in which you have melted two ounces of butter. 206 THE THOROUGH GOOD COOK. Pour ia enough water to form a rather thm paste without lumps ; then add enough water to form a batter. It should be sufficiently thick to cover whatever is dipped into it, but should run freely. Add a little salt, and two whites of eggs
Cook this with the app: pantry check, scaling, and the assistant.