French Batter for Oysters

Name: French Batter for Oysters
Ingredients: three tablespoonfuls of flour; a little salt; a few drops of oil or beer; mix with tepid water very lightly; the whites of two eggs

From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888

This batter is lighter than the other.

Presented as published in 1888. 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 Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 5. The excerpt below is the record exactly as published.

three tablespoonfuls of flour, a little salt, a few drops of oil or beer, and mix with tepid water very lightly, or it will not drop from the spoon as it should ; whisk the whites of two eggs

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