French Fritter Batter from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Beat the whites well into a stiff froth. Beat the yolks of the eggs into the flour until very light, and add the sugar, blending well. Add Brandy or Orange Flower Water, and beat light, and then ad...
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Ingredients
- A Cupful of Sifted Flour
- ½ Cupful of Cold Water
- 2 Eggs
- ½ Cupful of Sugar
- A Tablespoonful of the Best Olive Oil
- 2 Tablespoonfuls of Brandy, or Orange Flower Water
- ¼ Teaspoonful of Salt
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