Batter for Frying (Alternative)

Ingredients

• Eight level tablespoonfuls of flour
• two tablespoonfuls of salad oil, or oiled butter
• four stiffly-whisked whites of eggs
• two good pinches of salt
• one-half a pint of warm water (about)

Method

1. 1

   Sieve the flour into a bowl, add the salt and salad oil, stir gently, adding the water gradually until the batter is sufficiently liquid to offer little resistance to the spoon, then beat well for ten minutes.

2. 2

   Put aside for about half an hour, add warm water until the batter has the consistency of good single cream, then stir in the stiffly-whisked whites of eggs, and use as required.

Nutrition per serving

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 161. The excerpt below is the record exactly as published.

two good pinches of salt, one-eighth of a pint of warm water (about). METHOD. — Sieve the flour into a bowl, add the salt, yolks of egg, butter and cream, and stir until smooth, adding the water gradually. Beat well, put aside for at least half an hour, then add the whites of eggs, previously stiffly whipped, and use as required. Batter for Frying. INGREDIENTS. — Eight level tablespoonfuls of flour, two table- spoonfuls of salad oil, or oiled butter, four stiffly-whisked whites of eggs, two good pinches of salt, one-half a pint of warm water (about)

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