Fritter Batter

Ingredients

• 1 cup flour
• 1/2 cup milk
• 2 teaspoons baking powder
• 2 eggs
• 1/2 teaspoon salt
• 1 tablespoon lemon juice

Method

1. 1

   Sift flour, baking powder and salt; add well-beaten eggs, lemon juice and milk.

2. 2

   Beat well, strain if lumpy, and leave standing several hours, overnight if possible.

3. 3

   This recipe may be used for cooked parsnips, carrots, cauliflower, raw corn and nearly all fruits.

Nutrition per serving

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 58. The excerpt below is the record exactly as published.

Fritter Batter and saute in pork fat or butter. Serve with HoUandaise Sauce. Asparagus served in Croustades Cut asparagus in inch pieces and boil according to rule for Boiled Asparagus, drain, add one cup Thick Cream Sauce, and serve in bread croustades. Cauliflower au Gratin Boil one cauliflower until tender. Separate flowerets and chop tough parts. Arrange in buttered shells, or ramekins with White Sauce, sprinkle with grated cheese, cover with buttered and seasoned crumbs, and brown in a quick oven. ~ Celery au Jus Remove the tops from two bunches of celery, leaving the bunch about six inches long. Wash, trim, and scrape root to a point. Cook in salted boiling acidulated 148 lowney's cook book water five minutes. Drain. Melt three tablespoons butter; add three tablespoons flour and a cup and a half of water in which celery was cooked. Season with salt, pepper, and a few drops of Worcestershire Sauce ; add cooked celery and simmer thirty minutes. Arrange celery in center of hot dish, strain sauce over it, and garnish with finely chopped pimento. Scalloped Cucumbers Wash, pare, and cut into cubes three large cucumbers. Arrange a layer in the bottom of a buttered baking dish. Sprinkle with salt and pepper and with one tea- spoon finely chopped onion, and continue thus until dish is filled, then add one cup milk or chicken stock, cover with buttered and seasoned crumbs, and bake in hot oven until brown. Bechamel Cucumbers Pare four cucumbers, parboil four minutes, drain and let them stand in ice water one half hour. Cut in thin slices, cover with Bechamel Sauce, cook until tender, and serve on buttered triangles of toasted bread. Garnish with olive in center of each triangle and toast points. Banana fried in Crumbs Remove skin from six bananas, cut in halves length- wise and crosswise. Sprinkle with salt and pepper and lemon juice, dip in flour, egg and crumbs, and fry in deep fat. Drain on brown paper, serve on folded napkin. Garnish with lemon and parsley. Serve with or without Lemon or Sherry Sauce. Farina Balls or Hominy Crescents I cup fariua or hominy 1 teaspoon salt ■^ cup milk I teaspoon paprika 1^ cups chicken stock few drops onion juice one egg ENTREES 149 Mix milk and chicken stock, add farina or hominy, and cook in double boiler forty minutes. Add remaining in- gredients, cool, shape in balls or crescents, dip in crumbs, Qgg and crumbs. Fry in deep fat. Serve as an entree with a sweet sauce or as a garnish with game. Macaroni Timbales Boil twelve sticks of macaroni in salted water until tender, cut in rings. Line thickly buttered timbale molds with macaroni rings. Fill center with creamed macaroni, creamed fish, or Welsh Rarebit mixture. Cover with macaroni rings. Set molds in a pan of hot water and bake twenty minutes. Remove from molds and serve with Bechamel, Allemande, or Hollandaise Sauce as an entree ; or line a large mold and fill with creamed mush- rooms, creamed sweetbreads, creamed chicken, veal or turkey, adding several beaten eggs to give the mixture right consistency. Prepared in this way it may be served for luncheon. Fritter Batter 1 cup flour \ cup milk 2 teaspoons baking powder 2 eggs \ teaspoon salt 1 tablespoon lemon juice

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