Batter Paste for Frying

Ingredients

• half a pound of white sifted flour
• a spoonful of vinegar or the juice of a lemon
• half a gill of olive-oil
• the yolks of two eggs
• about half a pint of cold water

Method

1. 1

   Mix flour, salt, pepper, egg yolks, vinegar, and olive oil into a creamy paste.

2. 2

   Gradually add cold water.

3. 3

   Whisk egg whites and mix in just before use.

4. 4

   For fritters, substitute water with white wine or beer and add cinnamon.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 62. The excerpt below is the record exactly as published.

BATTER PASTE FOR FRYING. Batter is a thin paste often required for frying fish| meat, vegetables, and fruit. Put half a pound of white sifted flour into a basin with a little salt, white pepper, the yolks of two eggs (save the whites), a spoonful of vinegar or the juice of a lemon, and half a gill of olive-oil ; work the whole into a double ci'eamy paste, adding in, a spoonful at a time, about half a pint of cold water

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