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American cookbook, 1900
Page 19
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Meat, Poultry, Fish &c. Batter for frying Melt 2 oz of butter in 2 tumblers of warm water with a little salt, Mix it carefully in a basin with 8 oz of flour with a wooden spoon till it becomes a soft paste that will lightly adhere to the spoon. At the moment of using it add a white & a half of egg whipt, Now dip the articles to be fried in this batter, & throw them into the fat taking care that it is properly hot. Panado Meat for Children & Invalids Boil the meat--mutton or chicken &c--very slowly till
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Meat, Poultry, Fish &c. Batter for frying Melt 2 oz of butter in 2 tumblers of warm water with a little salt, Mix it carefully in a basin with 8 oz of flour with a wooden spoon till it becomes a soft paste that will lightly adhere to the spoon. At the moment of using it add a white & a half of egg whipt, Now dip the articles to be fried in this batter, & throw them into the fat taking care that it is properly hot. Panado Meat for Children & Invalids Boil the meat--mutton or chicken &c--very slowly till
Szathmary Culinary Manuscripts and Cookbooks
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