French Batter

For frying vegetables, and for apple, peach, or orange fritters

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

  • About


  • Butter, 2 oz.
  • water, from ¾ to nearly 1 pint
  • little


Cut a couple of ounces of good butter into small bits, pour on it less than a quarter of a pint of boiling