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Batter Fried Sage Leaves (salbey Zu Backen)

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CATEGORY CUISINE TAG YIELD
Eggs German German 8 Servings

INGREDIENTS

1 c scant flour
3 T Cold water
1 Egg, beaten
A few tablespoons white wine
or hard cider
1 Egg white
1 T Melted butter that has been
allowed to cool
1 pn Salt
1 pn small sugar

INSTRUCTIONS

This recipe is taken almost verbatim from a cookbook originally
published 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 shortening for deep frying  Take the flour and mix
with the cold water into a thick batter that  must be smooth.  Then mix
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 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 hot lard (see Note)
until crispy.  Note:  I [=Horst Scharfenberg] would suggest that you
fold in the egg  white last of all and let the batter sit for about 30
minutes  beforehand. Also, vegetable oil or shortening is recommended
for deep  frying rather than lard.  Makes 8 servings.  From:  THE
CUISINES OF GERMANY by Horst Scharfenberg, Simon &  Schuster/Poseidon
Press, New York.  1989 Posted by: Karin Brewer,  Cooking Echo, 7/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 541
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 23.3mg
Sodium: 84.4mg
Potassium: 473.6mg
Carbohydrates: 16.9g
Fiber: 0g
Sugar: 6.3g
Protein: 1.7g


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