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Batter Fried Sage Leaves (Salbey Zu Backen)

8 Servings
1 c (scant) flour
3 T cold water
1 egg,beaten
1 a few tablespoons white wine
- (or ha,rd cider)
1 egg white
1 T butter that has been,Melted
-allowed,to cool
1 pn salt
1 pn (small) sugar

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.
Makes 8 servings.

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