Hawaiianprinted page 100

SHRIMP BATTER (FISH CUTLETS)

Name: SHRIMP BATTER (FISH CUTLETS)
Ingredients: Cornstarch 4 lbs. 1 lb.; Flour 4 lbs. 1 lb.; Water 1 gallon 1 quart; Salt 4 Tbsp. 1 Tbsp.; Baking powder 4 Tbsp. 1 Tbsp.; Soda 2 Tbsp. 2 tsp.; Salad oil 2 cups 1/2 cup; Egg color Egg color

Lavern Bigham

Ingredients

Cornstarch 4 lbs. 1 lb.
Flour 4 lbs. 1 lb.
Water 1 gallon 1 quart
Salt 4 Tbsp. 1 Tbsp.
Baking powder 4 Tbsp. 1 Tbsp.
Soda 2 Tbsp. 2 tsp.
Salad oil 2 cups 1/2 cup
Egg color Egg color

Method

Mix well.

Note from the transcription

Laid out as a table; the two quantity columns are headed "Large" and "Small" respectively. The final row reads "Egg color" in both columns with no quantity.

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Photograph of printed page 100 of Favorite Recipes — The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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Described from the item itself. Much of this archive is uncatalogued: where no record exists in the Library of Congress, Open Library, Internet Archive, HathiTrust or the antiquarian trade, the copy shown here may be the only described instance. Transcriptions reproduce the original as printed, including its own misspellings.

Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

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Favorite Recipes·Recipes

Ingredients

Method

Note from the transcription

Favorite RecipesRecipes