233. FRYING BATTER, FOR ALL SORTS OF FRUIT FRITTERS.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
for plain batter
Instructions (3)
  1. Put into a basin three-quarters of a pound of sifted flour, three ounces of fresh butter (melted), one wine-glassful of Curaçoa, and a very little salt.
  2. Mix these gently together with a wooden spoon, gradually pouring into the basin about half a pint of bitter ale.
  3. When the batter becomes mixed to the thickness of double cream, set it aside while you whisk the whites of three eggs into a substantial froth, and instantly incorporate this with it.
Original Text
233. FRYING BATTER, FOR ALL SORTS OF FRUIT FRITTERS. PUT into a basin three-quarters of a pound of sifted flour, three ounces of fresh butter (melted), one wine-glassful of Curaçoa, and a very little salt; mix these gently together with a wooden spoon, gradually pouring into the basin about half a pint of bitter ale. When the batter becomes mixed to the thickness of double cream, set it aside while you whisk the whites of three eggs into a substantial froth, and instantly incorporate this with it. Many prefer such fritters as pineapple, peach, apricot or plum, fried with a plainer kind of batter, in making which water is substi- tuted for ale.
Notes
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