Basic Recipe 1

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • ¼ lb. (120 g.) flour
  • a pinch of salt
  • <


Milk alone will make a fairly solid batter; milk and water, half and half, a crisp outside but a slightly soft inside; and water only, a very crisp batter.

Mix the salt and flour and sift them into a bowl. Add the egg and beat until smooth; stir in the butter. Continue beating while you add the liquid gradually. Beat until smooth and covered with air bubbles. It should coat the beater w