Frying Batter

Ingredients

• four yolks of eggs
• four tablespoonfuls of the best salad oil
• seven ounces of flour
• a saltspoonful of salt
• the froth of two of the whites of the eggs

Method

1. 1

   Mix the egg yolks with salad oil, then add flour and salt to form a smooth paste.

2. 2

   Gradually add lukewarm water to achieve a thick sauce consistency.

3. 3

   Beat for at least ten minutes, then let it rest covered.

4. 4

   Just before use, fold in the whipped egg whites.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 103. The excerpt below is the record exactly as published.

FRYING BATTER r57 Frying1 Batter. — The greatest attention must be paid to the making of Frying Batter, or the dish fried will be spoilt. For orlys, fried chicken, kromeskis, or any savoury frying, Wyverns recipe for batter cannot be too highly recommended. It must, however, be exactly followed in every particular. Not less than two hours before the cooking is to begin mix four yolks of eggs with four tablespoonfuls of the best salad oil. Incorporate with this mixture thoroughly seven ounces of flour and a saltspoonful of salt. The flour should be dry and of the best quality. Work this now, with care, to a smooth paste, adding sufficient lukewarm water to bring it to the consistency of a thick sauce, and continue to beat it for at least ten minutes. If the batter appears too thick, add a little water until its consistency is satisfactory ; that is, the batter should cover the spoon when lifted out of it with a coating about the eighth of an inch thick. As soon as satisfactory, the mixture should be put in a warmish place, covered with a cloth. Just before using add the froth of two of the whites of the eggs

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