Ingredients
1 cup all-purpose flour
1 tsp baking powder
1 egg
1 cup beer
1/4 cup vegetable oil
Directions
Mix flour and baking powder. Add remaining ingredients and beat until
smooth. To fry: Dip chunks of food into batter. Fry in 3-4 inches of
fat at 375 degrees until golden brown. Drain on paper toweling.
Sprinkle fruit fritters with confectioners sugar or top with a sweet
sauce.
Servings: 1 servings
Beer Batter For Fritters Recipe brought to you by Recipe Ideas
Categories: Beer; Bread; Breads
The History of Recipes
It is quite feasible to trace the history of recipes far back into antiquity, at least as far back as ancient Egypt, and quite possibly further than that. In practice though, sadly, these ancient cook books were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe discovered, according to food historians is a series of tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. As we move into Roman times around 25BC a roman called Apicius wrote some scripts detailing recipes cooked by wealthy Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvres, main course and dessert, a style of dining still practiced today. He also recounts how the cooks of his times were skilled in the use of many different spices, including a few that will be familiar to modern cooks like thyme, rue and asafoetida. Moving on, we find two recipe books which appeared in the fourteenth century : a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these books are not about the indian food that is popular today, but rather descriptions of the types of food served to the upper classes. Later, in the 15th century, people returning from the crusades brought back many foods and herbs from the holy land, including coriander, parsley, basil and rosemary. These new culinary innovations created a torrent in recipe manuscripts, many of which still exist in academic collections. During the following few centuries, the powerful and wealthy houses competed to serve up the most exotic meals, and consequentially the best cooks and their collection of recipes were at a premium. Notwithstanding that, it wasn`t until the nineteenth century that haute cuisine and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collating, testing, and publishing recipes that were common in the better off homes of the day. By the advent of the 1900s, cook books are in great demand, mostly as a result of better eduction, more leisure time and having more money to spend. The revolution that is television gave us TV cookery programs and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, allowing everyone to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Beer Batter For Fritters recipe.
