Meat Fritters

Ingredients

• four ounces of flour
• half a saltspoonful of salt
• an ounce of melted butter
• a quarter of a pint of tepid water
• two eggs
• half a pound of lard
• some cold meat

Method

1. 1

   Mix flour and salt in a basin, add melted butter, and gradually stir in tepid water until smooth.

2. 2

   Whip egg whites with salt to stiff froth and fold into the batter.

3. 3

   Let rise for an hour.

4. 4

   Heat lard, dip meat slices in batter, and fry until golden brown.

5. 5

   Drain on paper.

Nutrition per serving

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 19. The excerpt below is the record exactly as published.

MEAT FRITTERS. ])UT four ounces of flour and half a saltspoonful of salt into a basin.. Add an ounce of melted butter. Stir in smoothly by degrees a quarter of a pint of tepid water, being careful that there are no lumps. Break two eggs. Put the whites on a plate (the yolks are not required). Sprinkle 44 — MEAT F R I TT ERS — continued. a quarter of a saltspoonful of salt over the whites of the eggs and whip them to a stiff froth. Stir the whipped whites of the eggs lightly into the batter and stand it aside for an hour to rise ; it should not stand longer than that. Put half a pound of lard into a saucepan and put it on the fire to heat. ' Cut some cold meat

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