Frying Batter for Dariols

Name: Frying Batter for Dariols
Ingredients: 4oz. of fine sifted flour; two whole raw eggs; one-and-a half tablespoonfuls of salad oil; rather over a gill of cold water

From Salads, sandwiches, and savouries, 1901

This batter requires skill to master but is worth the effort.

Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 61. The excerpt below is the record exactly as published.

Frying Batter for Dariols. — Put into a bowl 4oz. of fine sifted flour, two whole raw eggs, and one- and a half tablespoonfuls of salad oil, and mix it all to a smooth, rather thick paste, working in' rather over a gill of cold water

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