Frying Batter

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

a quarter of a pound of fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
the raw yolks of two eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a tablespoonful of salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
a good quarter of a pint of cold water ↝ Water, tap [Tap water]
two or three whites of eggs ↝ Egg, white only, raw [Eggs and omelets]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (3)

Put a quarter of a pound of fine flour into a basin with the raw yolks of two eggs, a tablespoonful of salad oil, and mix with a good quarter of a pint of cold water till quite smooth.
Whip two or three whites of eggs with a pinch of salt till quite stiff.
Mix this into the batter, and use.

Original Text

Frying Batter.—Put a quarter of a pound of fine flour into a basin with the raw yolks of two eggs, a tablespoonful of salad oil, and mix with a good quarter of a pint of cold water till quite smooth, whip two or three whites of eggs with a pinch of salt till quite stiff, mix this into the batter, and use. This batter will be found useful for fritters, kromeskies, &c.

Notes

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