| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Quickbreads |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flour, plain, sifted. |
| 1 |
c |
Water, lukewarm, adding |
| 1/4 |
c |
Water more if necesssary for the correct consistency. |
| 6 |
tb |
Oil, Olive |
| 1 |
pn |
Salt |
| 3 |
|
Egg whites, -OR- 4 whites. whipped to soft peaks. |
INSTRUCTIONS
At least 2 hours before time, combine in a mixing bowl, the flour,
warm water, oil and salt. Mix, and leave to stand for 2 hours or more.
Before using, fold in the egg whites.
Batter should remain usable for 2-3 hours.
from THE TERRACE TIMES -BICENTENNIAL COOKBOOK- by HELEN ARBIB typed by
KEVIN JCJD SYMONS
From: Joan Macdiarmid Date: 26 Mar 99
Posted to MM-Recipes Digest V4 #12 by maintech@ne.infi.net on Jun 08,
99
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