French Batter

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
For frying vegetables, and for apple, peach, or orange fritters.
Instructions (6)
  1. Cut the butter into small bits.
  2. Pour boiling water over the butter, using less than a quarter of a pint.
  3. Once the butter is dissolved, add three quarters of a pint of cold water. The mixture should not be quite milk warm.
  4. Gradually and smoothly mix in the flour and salt. Use a small pinch of salt for fruit fritters, and more for meat or vegetables.
  5. Just before using, stir in the whites of two eggs beaten to a solid froth.
  6. If the batter appears too thick, add a little water, as some flour requires more liquid than others.
Original Text
FRENCH BATTER. (For frying vegetables, and for apple, peach, or orange fritters.) Cut a couple of ounces of good butter into small bits, pour on it less than a quarter of a pint of boiling water, and when it is dissolved add three quarters of a pint of cold water, so that the whole shall not be quite milk warm; mix it then by degrees and very smoothly with twelve ounces of fine dry flour and a small pinch of salt if the batter be for fruit fritters, but with more if for meat or vegetables. Just before it is used, stir into it the whites of two eggs beaten to a solid froth; but previously to this, add a little water should it appear too thick, as some flour requires more liquid than other to bring it to the proper consistence; this is an exceedingly light crisp batter, excellent for the purposes for which it is named. 131Butter, 2 oz.; water, from 3/4 to nearly 1 pint; little salt; flour, 3/4 lb.; whites of 2 eggs, beaten to snow.
Notes
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