French Batter from Modern Cookery for Private Families by Eliza Acton
Cut a couple of ounces of good butter into small bits, pour on it less than a quarter of a pint of boiling water, and when it is dissolved add three quarters of a pint of cold water, so that the wh...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Saucepan
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring cup
- Whisk
- Mixing bowl
- Wooden spoon
- Fine-mesh sieve
- Stove
Ingredients
- whites of 2 eggs, beaten to snow.
- little salt
- flour, ¾ lb.
- water, from ¾ to nearly 1 pint
- Butter, 2 oz.
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
French Melted Butter from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Melted Butter from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Another Batter Pudding from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Common Batter Pudding from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
A Light Baked Batter Pudding from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
A Galette from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Common Egg Sauce from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Burnt or Browned Butter from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com