Frying Batter
A historical recipe from The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett.
A historical recipe
The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken, by Philip E. Muskett. Project Gutenberg eBook #4219.
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 The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett. Digitised by Project Gutenberg, eBook #4219 (https://www.gutenberg.org/ebooks/4219). 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.
Australia. Associated with Australia by the book is about Australian cookery (Cooking, Australian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Method
- 1/4 lb.
- Flour--1/2d.
- 1/2 gill Tepid Water White of Egg 1 dessertspoonful Oil--1d.
- Sift the flour into a basin, pour over it the oil, then the water, and beat into a smooth batter;
- stand away for an hour, if possible in a cool place.
- Whip the white of the egg to a stiff froth, and stir it in, and it is ready to use.
- This batter is useful for fritters and many dishes both sweet and savoury.