Fritter Batter for Lobster, Etc.

Ingredients

• the yolks of 2 eggs
• beaten with 1/2 cup cold water
• add 1 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon of paprika pepper
• add 1 tablespoon melted butter

Method

1. 1

   Mix ingredients, beat until smooth, fold in stiffly beaten egg whites, and set in a cold place for 2-3 hours before using.

Nutrition per serving

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 161. The excerpt below is the record exactly as published.

FRITTER BATTER FOR LOBSTER, ETC.— Mix together the yolks of 2 eggs, beaten with J^ cup cold water, add 1 cup flour, J^ teaspoon salt,'J4 teaspoon of paprika pepper, beat until smooth; add 1 tablespoon melted butter, beat very hard, as the success of the blatter depends upon the beating; finally "fold in" the stiflly COOK COUNTY COOK BOOK 239 beaten whites of 2 eggs and set the batter in a cold place for 2 or 3 hrs. before using. — Eloise Jennings, Winnetka, 111. LOBSTER A LA NEWBURG.— Mash the yolks of 2 hard- boiled eggs with a silver spoon, add % cup cream. Put 2 table- spoons of butter in the chafing-dish, add 1 tablespoon of flour; cook slowly for 1 minute, then add J4 cup cream and stir until thick, add the yolks and cream to this, add lobster broken into small bits, and the whites of eggs, sliced. Just before serving, add salt, pepper, and 2 tablespoons of sherry. — Eloise Jennings, Win- netka, 111. LOBSTER, NEWPORT STYLE.— Split 2 cooked lobsters in half, remove all the meat, and divide the shells in 8 parts. Cut the meat fine, crack the claws, pick out the meat. iMelt 2 tablespoons of butter, add 1 of flour, stir and cook 2 minutes; add Ij^ cups of milk, stir and cook to a thick, smooth sauce; season with 1 tea- spoon salt

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