Batter for Various Fritters

Ingredients

• one Ib. of sifted flour
• one-quarter oz. of salt
• one tablespoonful of oil or melted butter
• the necessary quantity of barely lukewarm water
• the whites of two eggs whisked to a froth

Method

1. 1

   Mix flour, salt, oil, and lukewarm water.

2. 2

   If using immediately, mix gently.

3. 3

   If prepared beforehand, stir and add egg whites before use.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 59. The excerpt below is the record exactly as published.

BATTER FOR VARIOUS FRITTERS Put into a bowl one Ib. of sifted flour, one-quarter oz. of salt, one tablespoonful of oil or melted butter, and the necessary quantity of barely lukewarm water. If the batter is to be used at once mix the ingredients by turning them over and over with- out stirring with the spoon, for this would give the preparation an elasticity which would prevent its adhering to immersed solids. Should the batter be prepared beforehand, however, it may be 96 GUIDE TO MODERN COOKERY stirred, since it loses its elasticity when left to stand any length of time. Before using it add the whites of two eggs whisked to a froth

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