Batter for Fritters

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)

2 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
¹⁄₂ lb. flour ↝ Flour, 00 [Cereal Grains and Pasta]
1 table-spoon olive oil ↝ Olive oil [Salad dressings and vegetable oils]
1 table-spoon brandy ↝ Brandy [Liquor and cocktails]
¹⁄₂ cup water, milk or beer ↝ Water, tap [Tap water]
a little salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (4)

Mix the flour and water, milk or beer, perfectly smooth.
Add the well-beaten yolks, the oil and brandy (which is optional) and a little salt.
Mix well and set aside for two or three hours.
When the batter is wanted, beat the whites until stiff and dry and add them.

Original Text

Batter for Fritters—I

(French Receipt)

2 eggs ¹⁄₂ lb. flour 1 table-spoon olive oil 1 table-spoon brandy ¹⁄₂ cup water, milk or beer

Mix the flour and water, milk or beer, perfectly smooth. Add the well-beaten yolks, the oil and brandy (which is optional) and a little salt. Mix well and set aside for two or three hours. When the batter is wanted, beat the whites until stiff and dry and add them.

Notes

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