Batter for Fritters—II

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (3)
  1. Mix the flour, sugar and well-beaten yolks together.
  2. Beat until smooth, adding a little salt.
  3. Stir in the melted butter, white wine and brandy, and, just before using, the whites beaten until they are stiff and dry.
Original Text
Batter for Fritters—II 9 ozs. flour 1 table-spoon powdered sugar 4 eggs 8 table-spoons butter (melted) ¹⁄₂ cup white wine 2 table-spoons brandy Mix the flour, sugar and well-beaten yolks together. Beat until smooth, adding a little salt. Stir in the melted butter, white wine and brandy, and, just before using, the whites beaten until they are stiff and dry. [Pg 43]
Notes
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