Batter
A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).
A historical recipe
Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913). Digitised by Project Gutenberg, eBook #31534 (https://www.gutenberg.org/ebooks/31534). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- 1 cup bread flour
- 1/2 teaspoon salt
- 1/2 teaspoon celery salt
- 1/8 teaspoon pepper
- 3/4 cup milk
- 2 eggs
Method
- 1 cup bread flour.
- 1/2 teaspoon salt.
- 1/2 teaspoon celery salt.
- 1/8 teaspoon pepper.
- 2 eggs.
- 3/4 cup milk.
- PROCESS: Mix and sift dry ingredients;
- add milk slowly, beating constantly until batter is smooth.
- Beat eggs thick and light, cut and fold them into batter.
- Beat thoroughly and dip the drained and dried oysters into batter, one by one, and fry in deep, hot Cottolene.