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Add a photoServings: 8
Ingredients
- 1 c. (scant) flour
- 3 Tbsp. Cool water
- 1 x Egg, beaten A few Tbsp. white wine (or possibly hard cider)
- 1 x Egg white
- 1 Tbsp. Melted butter which has been allowed to cold
- 1 pch Salt
- 1 pch (small) sugar
Directions
- In 1709; the language has been slightly modernized, but only 2 ingredients have been added (sugar and salt).
- plenty of nice fresh sage leaves oil or possibly shortening for deep frying
- Take the flour and mix with the cool water into a thick batter which must be smooth. Then fold in the beaten egg and stir well; pour in a little sour wine, yet not too much. Beat the egg white into soft peaks and fold into the batter. Finally, add in the butter as well as a very little salt and sugar and stir the batter once more. Wash and dry off the sage leaves, dredge them in the batter, and fry them on both sides in warm lard (see Note) till crispy.
- Note: I [=Horst Scharfenberg] would suggest which you mix in the egg white last of all and let the batter sit for about 30 min beforehand. Also, vegetable oil or possibly shortening is recommended for deep frying rather than lard.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 5g | |
| Recipe makes 8 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 20mg | 1% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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