Recipe or source entry
Italian Frying Batter
To three-quarters of a pound of flour, add two good tablespoonfuls of salad-oil, a teaspoonful of salt, a little orange-flower water, two yolks of eggs, and about half a pint of French white wine, or cyder; mix vigorously, and finish as in No. 288.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter05/italian-batter.html- Legacy revision
8531e8373e9b- Source checksum
52b01fdc39676a54009f6cbfc051bd3e5bc5e0d6d7df96ed5eb3d870912359eb- Legacy text checksum
bf0552a4885efd452b710a728a37f8ddf4bea0bdfeaeb268240ae4f1369abc37
Cite this page
Italian Frying Batter. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter05/italian-batter.html