Fritter Batter

Ingredients

• One pint of sifted flour
• four eggs
• one teaspoonful of salt
• one pint of water or milk
• three tablespoonfuls of butter or salad oil

Method

1. 1

   Blend the salt and the yolks of the eggs, adding the butter or oil.

2. 2

   Add the flour gradually, then the water.

3. 3

   Beat well and let stand for at least two hours.

4. 4

   Stir in the beaten whites of the eggs before using.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 176. The excerpt below is the record exactly as published.

Fritter batter should not be allowed to stand after it is completed by the addition of the whites of eggs, but must be cooked at once. Experience will soon teach one exactly how thick the batter must be. It is hard to make any positive rule as to the quantity of flour required, as some flours thicken more readily than others. The flour must be sifted twice with the salt, the milk must be carefully measured, and the yolks and whites of the eggs beaten thoroughly and separately. To have fritters of uniform size, be careful to drop even spoonfuls of the batter into the fat, using a long- handled spoon for the purpose. As soon as they are of a golden-brown, remove at once from the kettle with a split or perforated spoon, and lay in a hot colander until dry. They should be served very hot. Fritters, Batter for. — One pint of sifted flour, four eggs, one teaspoonful of salt, one pint of water or milk. Blend the salt and the yolks of the eggs, adding three table-spoonfuls of butter or salad oi

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