French Batter

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


  • Butter, 2 oz.
  • water, from ¾ to nearly 1 pint
  • little salt
  • flour, ¾ lb.
  • whites of 2 eggs, beaten to snow.


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 whole not be quite milk warm; mix it then by degrees and very smoothly with twelve ounces of fine dry flour and a small pinch of salt if the batter be for fruit fritters but with more if for meat or vegetables. Just before it is used, stir into it the whites of two eggs beaten to a solid froth; but previously to this, add a little water should it appear too thick, as some flour requires more liquid than other to bring it to the proper consistence; this is an exceedingly light crisp batter, excellent for the purposes for which it is named.