1/4 lb all-purpose flour
1 egg
6 oz beer
1 seltzer water to thin to proper c, onsistency
1 salt, as desired
Directions
Use this for onion rings or fried chicken. The thicker the batter, the
heavier the coating. Adjust to your preference. MIX EGGS AND FLOUR
together, then thin out with beer and then seltzer. Makes 1 Cup
Servings: 1 servings
Beer Batter Recipe brought to you by Recipe Ideas
Categories: Beer
The History of Recipes
We are able to read the history of `recipes` way back into distant history, in fact as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. Having said that, generally, these early cookbooks were just simple pictorial recipes for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to historians is a series of ancient tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. During the time of the Romans a roman called Apicius wrote a number of scripts detailing recipes cooked by the Romans. In his publication, Apicius recounts how the meals were separated into appetizers, main meal and dessert, something we still use today. He also describes how the Romans were skilled in the use of a good variety of herbs and spices, including some that we all recognise such as thyme, mint and parsley. Moving our culinary historical trip onwards, we find two recipe books which were published in the 1300s : one book called `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the indian food that is familiar to us all today, but rather accounts of the types of food prepared by the cooks of the rich people of the period. Later on, in the 15th century, people returning from the crusades brought back many foods and herbs from Arab cuisine, including spices such as basil and rosemary. These new culinary innovations created an explosion in recipe manuscripts, most of which still exist in private cookery archives. Over the next few hundred years, the powerful and rich houses competed to offer the most extravagent meals, and because of this chefs and their collection of recipes were much in demand. Notwithstanding that, it was during the 19th century that fine cookery and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collecting, verifying, and writing down the recipes that were being prepared for the better households. When we get to the 20th century, cook books are in great demand, mostly as a result of higher levels of literacy, increased leisure time and having more money. The arrival of TV gave us TV cookery programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Beer Batter recipe.
