French Batter

Ingredients

• a couple of ounces of good butter
• less than a quarter of a pint of boiling water
• three quarters of a pint of cold water
• twelve ounces of fine dry flour
• a small pinch of salt
• the whites of two eggs beaten to a solid froth

Method

1. 1

   Dissolve the butter in boiling water, then mix with cold water.

2. 2

   Gradually add the flour and salt, stirring until smooth.

3. 3

   Just before use, fold in the beaten egg whites.

4. 4

   Adjust with water if too thick.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 139. The excerpt below is the record exactly as published.

FRENCH BATTER. (For frying vegetables , and for apple , peach , or orange fritters .) Cut a couple of ounces of good butter into small bits, pour on it less than a quarter of a pint of boiling water, and when it is dissolved add three quarters of a pint of cold water, so that the whole shall not be quite milk warm ; mix it then by degrees and very smoothly with twelve ounces of fine dry flour and a small pinch of salt if the batter be for fruit fritters, but with more if for meat or vegetables. Just before it is used, stir into it the whites of two eggs beaten to a solid froth

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