Rich Batter
From À la mode cookery, 1902
For ordinary purposes, it can be made with milk and no brandy.
Presented as published in 1902. 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
Nutrition per serving
33Calories
6 gProtein
1 gCarbs
0 gFat
Full nutrition (6 nutrients)
Calories33 kcal
Protein6.4 g
Carbohydrates1.4 g
Total Fat0 g
Riboflavin (B2)0.2 mg
Water52 g
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 80. The excerpt below is the record exactly as published.
a pinch of salt. Work in then enough flour to make, with the addition of more water, as much batter as may be required ; it should be of the consistency of thick cream. Just before using, whisk into the batter the whites of two eggs and mix them lightly and thoroughly. This is for a rich batter
Cook this with the app: pantry check, scaling, and the assistant.