Kromeskie Batter

Ingredients

• Quarter lb. flour
• 1 tablespoonful salad oil
• whites of 2 eggs
• 1 saltspoonful of salt
• a gill of tepid water

Method

1. 1

   In a basin, mix the salt; make a well in the center and drop in the oil.

2. 2

   Mix to a batter with a wooden spoon, adding the water gradually.

3. 3

   Whip the eggs to a stiff froth, and stir them lightly in.

4. 4

   This batter can be used for fish, cold meat, oysters, vegetables, etc.

Nutrition per serving

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 47. The excerpt below is the record exactly as published.

Kromeskie Batter. Quarter lb. flour, 1 tablespoonful salad oil, whites of 2 4S&* 1 g*H °f te pid water, 1 saltspoonM aait. ^\& V3w& ^&>a 122 MISS CAMERON'S COOKERY BOOK. in a basin, mix in the salt ; make a well in the centre and drop in the oil. Mix to a batter with a wooden spoon, adding the water gradually. Whip the eggs to a stiff froth, and stir them lightly in. This batter can be used for fish, cold meat, oysters, vegetables, etc. Mushrooms a la Republiqu?. Half lb. fresh mushrooms, 2 oz. butter, 2 tablespoonfrils bread crumbs, \ teaspoonful chopped parsley, 9 oysters and their liquor, salt, pepper, and cayenne to taste. Wash, peol, and chop the mushrooms very fine. Melt the butter in a saucepan, put in the mushrooms, parsley, a squeeze of lemon juice, seasoning, and the oyster liquor, about a gill- Cook gently over the fire for ten or twelve minutes; take off the fire and add the bread crumbs. Fry some rounds of bread 2 inches in diameter and pile on them the mush- room mixture ; decorate in divisions with lobster coral rubbed through a sieve and finely chopped white of egg, or yolk of egg rubbed through a sieve and finely chopped parsley. Place on the top of each heap an oyster prepared as follows : — Lay the oysters on a buttered tin and squeeze over them a little lemon juice and a dust of cayenne; cover with a buttered paper, and put in the oven to get hot; they must not be cooked. Potatoes in Cream. Take some old potatoes and pare them down to a very small size. Boil them for ten minutes with a little salt. Drain them and steam another ten minutes. Sprinkle with salt, and pour in enough cream to cover them; heat gradually for ten minutes. Serve as an entremet. Potatoes au Choux. s One lb. boiled potatoes, 1 boiled cabbage, 2 tablespoonfuls of cream, salt and pepper, 1 oz, \ro\toY, ^.\ito VX\s> y^V^^ MISS CAM EBON'S COOKERY BOOK. 123 through a wiu sieve, also the cabbage. Mix the two together, wlcl the butter, cream, and seasoning. Pile up on a dish, and. serve with fried croutons round. Serve very hot. Savoury Muffin. Put a quarter of a pound of butter into a basin, beat it to a cream with a wooden spoon, stir in 1 tablespoonful of a nchovy sauce, season with cayenne pepper. Toast a muffin, split it, and put the mixture in the centre ; close up, and serve v erv hot for breakfast. Devilled Almonds. Half lb. sweet almonds, 1 oz. butter, 1 saltspoonful of salt

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