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Batter for Frying Fruit and Vegetables

Name: Batter for Frying Fruit and Vegetables
Yield: 3 servings
Ingredients: four ounces of fresh butter; half a pint of barley water; a pint of cold water; a pound of fine dry flour; a small pinch of salt; the whites of two eggs

From Consult me, 1902

Serves 3

Use quickly.

Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 45. The excerpt below is the record exactly as published.

BATTER, for frying Fruit, Vegetables, &c. — Cut four ounces of fresh butter into small pieces, pour on it half a pint of barley water, and when dissolved, add a pint of cold water ; mix by degrees with a pound of fine dry flour, and a small pinch of salt. Just before it is used, stir into it the whites of two eggs

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