Fried Batter

Ingredients

• one-half tea-spoonful of Royal baking-powder
• one tea-spoonful of salt
• one-half tea-spoonful of pepper
• one table-spoonful of melted butter
• one egg

Method

1. 1

   Stir all ingredients together, drop from a tablespoon into hot lard, and fry to a rich brown on both sides.

2. 2

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 90. The excerpt below is the record exactly as published.

one-half tea-spoonful of Royal baking-powder, one tea- The New Kentucky Home Cook Book. 177 spoonful of salt, one-half tea-spoonful of pepper, one table- spoonful of melted butter, and one egg. Stir all well to- gether, drop from a table-spoon into hot lard and fry to a rich brown on both sides. Serve hot. HOMINY PUDDING. Make the same as corn pudding, with or without eggs. HOMINY CROQUETTES. Mash fine one pint of cold boiled hominy, add two well- beaten eggs, one tea-spoonful of salt, one tea-spoonful of pep- per, one table-spoonful of butter. Stir all together in a hot skillet until thoroughly heated. When it is cold, make into balls, dip them into beaten egg, then into bread crumbs, and fry in hot lard sufficient to cover them well. When a del- icate brown, remove with a perforated skimmer or egg-whip, and serve. GRITS PUDDING. Put a tea-cupful of grits into a pudding-pan, pour over them a pint and a half of boiling water and a tea-spoonful of salt. Set in a closely covered steamer over a pot of boil- ing water and steam for three-quarters of an hour. When done, remove from the fire and add a tea-cupful of sweet milk; then beat together one egg, two table-spoonfuls of sugar, one table-spoonful of melted butter

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