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Batter Fried Sage Leaves

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.


Fresh sage leaves
1 cup (scant) flour
3 tablespoons cold water
1 egg, beaten
A few tablespoons white wine or strong cider
1 egg white
1 tablespoon butter that has been melted and allowed to cool
1 pinch salt
1 pinch (small) sugar
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 until crispy.

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