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French Batteb fob Fbying Ybgbtablbs

From The successful housekeeper (1884).

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A historical recipe

The successful housekeeper, by Ellsworth, M. W. (Milon W.), author (1884).

France

Known as a French recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

  1. two quarts of water

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Moisten a little flour with water, and add to it a small quantity of salt, a tablespoonf ul of olive oil, and a spoonful and a half of French brandy.
  2. Beat up the mixture thoroughly, and, when you are ready to use it, beat into it the white of an egg previously beaten to a strong froth.
  3. This batter may be used for frying sweet erUremeta^ in which case sugar must be used instead of salt.
  4. Rules fob Cookino Them.
  5. Oreen vegetables should be thoroughly washed in cold water and then dropped into water that has been salted and is beginning to boil.
  6. There should be a tablespoonf ul of salt to each two quarts of water.
  7. If the water boils long before the vegetables are put in, it has lost all its gases, and the mineral ingredients are deposited on the bottom and sides of the kettle, so that the water is flat and tasteless, then the vegetables will not look well or have a fine flavor.
  8. The time for boiling green vegetables depends much upon the age and time they have been gathered.
  9. The younger and more freshly gathered the more quickly they are cooked.
  10. Below is a very good time-table for cooking vegetables: Potatoes boiled, thirty minutes.
  11. Potatoes baked, forty-five minutes.
  12. Sweet potatoes boiled, fifty minutes.
  13. Sweet potatoes baked, sixty minutes.
  14. Squash boiled, twenty-five minutes.
  15. Green pease boiled, twenty to forty minutes.
  16. Shelled beans boiled, sixty minutes.
  17. String beans boiled, one to two hours.
  18. Green corn, thirty to sixty minutes.
  19. Asparagus, fifteen to thirty minutes.
  20. Spinach, one to two hours.
  21. Tomatoes, fresh, one hour.
  22. Tomatoes, canned, thirty minutes.
  23. Cabbage, forty-five minutes to two hours.
  24. Cauliflower, one or two hours.
  25. Dandelions, two or three hours.
  26. Beet greens, one hour.
  27. Onions, one or two hours.
  28. Beets, one to five hours.
  29. Turnips, white, forty-five to sixty minutes.
  30. Turnips, yellow, one and a half to two hours.
  31. Parsnips, one or two hours, Carrots, one or two hours.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Kettle
Source not stated by archive.org
Credit

From The successful housekeeper (1884), printed page 240, digitised by the Internet Archive: https://archive.org/details/successfulhouse00ellsgoog

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.