French Batter for Frying Vegetables
From The home economist, a manual for the people (1895).
A historical recipe
The home economist, a manual for the people, by M. W. (Milon W.) Ellsworth and Tinnie Ellsworth (1895).
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
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.
Method
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- Moisten a little flour with water, and add to it a small quantity of salt, a tablespoonful of olive oil, and a spoonful and a half of French brandy.
- 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.
- This batter may be used for frying sweet entremets, in which case sugar must be used instead of salt.
Plating
Cookware for this recipe
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Frying pan