Batter, Italian, Fried

Ingredients

• two eggs
• half a pint of French wine or cider
• a little orange-flower water
• three-quarters of a pound of flour
• a teaspoonful of salt
• two tablespoonfuls of the best Lucca oil

Method

1. 1

   Mix and beat up two eggs with half a pint of French wine or cider and a little orange-flower water.

2. 2

   Add this, with two tablespoonfuls of the best Lucca oil, to three-quarters of a pound of flour and a teaspoonful of salt.

3. 3

   Blend the batter with a spoon until it is like a smooth cream.

4. 4

   It should be made an hour or two before wanted, and the frothed whites of two or three eggs should be lightly added to it at the time of use.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 199. The excerpt below is the record exactly as published.

Batter, Italian, Fried.— Mix and boat up two eggs with haH a pint of French wine or cider and a little orange-flower water. Add this, with two table-spoonfuls of the best Lucca oil, to three-quarters of a pound of flour and a tea- spoonful of salt. Blend the batter with a spoon until it is like a smooth cream. It shoidd be made an hour or two before wanted, and the frothed whites of two or three eggs should be lightly added to it at the time of use. Batter Pudding, Baked, — Separate the yolks from the whites of four eggs, beat them well separately, and throw them in a basin together ; then mix them very gradually with six or eight oimces of flour, and a pinch or two of salt. Make the batter of the proper con- sistency by adding little more than a pint of good milk. Bake in a buttered dish for three-qu;iitci-s of an hour in a quick oven. This pudding is much improved by careful mixing. If the eggs, flour, and milk are not well blended together the pudding is often a failure. Pro- bable cost, 7d. or 8d. Sufiieient for foui' or five persons. Batter Pudding, Baked, and Apples. — Put one pound of apples peeled, quai'tered, and cored into a well-buttered dish, and throw over them enough sweet batter to fill it. Add a little pounded clove or grated lemon, and bake in a tolerably brisk oven. The apples will rise to the surface. When quite done, but before removing it from the oven, put on some small bits of butter, and sjjrinkle sugar thickly over the top. Any kind of fruit may be used for these puddings. Time to bake, one hour or more. Probable cost, 8d. Sufficient for six or seven persons. Batter Pudding, Boiled, — Get one ounce of melted butter. JMix three table-spoon- fuls of flom- with a little milk, and thin it to a proper consistency with the rest of a pint, using it very gradually, that the batter may be quite smooth. Stu- in the butter in its dissolved state, and keep mo^ang the batter while tkree eggs, which ha^-e been well beaten, are added. A pinch of salt must not be omitted. Put the mixture into a well-buttered basin ; tie a cloth o\er it, and put it to boil at once, or the batter will settle at the bottom. It wiU take one hoiu- BEA (46) BEA and a quarter, and should be moved in the saucepan for a few minutes after it is put to hoiL Prohahle cost, 7d. Sufficient for hve or six persons. Beans, Broad or Windsor (a la Pou- lette). — Boil one quart of young broad beans over a quick hi'e until nearly done; then put them into a stewpan with sweet herbs very finely cut, a little sugar, half a pint of stock ; pepper and salt at discretion. Before beginning to stew see that the beans are well di-ained from the water in which they were boiled. Stew until half the liquor is absorbed, and just as they are on the point of simmering beat up the yollv of an egg with a quarter of a pint of cream, and add it to them. Time, ten minutes to boil ; fifteen to stew. Probable cost, from Gd. to 8d. per peck. Sufiicient for five or six persons. Beans, Broad or Windsor, Mashed. — This is the only way in which old beans may be cooked to advantage. They should be first boiled in the ordinary way fully half an hour, by which time the skins will have burst, and they may be easily removed. Mash them with the back of a wooden spoon until quite smooth, then put them back into the stewpan with a little sugar, butter, pepper, and salt. Warm up, and then press them into a buttered mould. The mould should be hot and kept hot until ready to serve ; tlien turn out. Probable cost, 6d. per peck. Suffi- cient for six or seven persons. Beans, Broad or Windsor, To Stew. — Have ready a good rich brown gravy. Cut up some small onions, cliives, and parsley; throw them into the gravy and simmer for ten minutes before the beans are put in. Sprinkle a quart of beans with two tea-spoonfuls of sal

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