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    You are in: Home / Recipes / Bacon Froise Recipe
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    Bacon Froise

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Mille®'s Note:

    An old English dish dating back to the 15th century, froise (or fraize) is a batter-like mixture, which was probably originally cooked in the hot fat that dripped from a spit-roasted joint. It is a tasty economical recipe, delicious served with mushrooms, lightly cooked in a little lemon juice flavoured with black pepper and grilled tomatoes.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Sift the flour into a bowl.
    2. 2
      Break in the egg.
    3. 3
      Gradually add the milk, beating to form a smooth batter.
    4. 4
      Season with pepper.
    5. 5
      Gently cook the bacon in a frying pan until the fat runs and the bacon is crisp.
    6. 6
      Drain well.
    7. 7
      Whisk the egg white until stiff, but not dry, and lightly fold into the batter.
    8. 8
      Melt a little butter in the frying pan until sizzling.
    9. 9
      Add half the batter and spread out to cover the base of the pan.
    10. 10
      Cook over a moderate heat until the bottom is alight golden brown and the top is just set.
    11. 11
      Scatter the bacon over the surface of the batter and cover with the remaining batter.
    12. 12
      Cook until the top is set, then turn the ‘cake’ over and brown the other side.
    13. 13
      Transfer to a warmed plate and cut into wedges.
    14. 14
      Serve accompanied by mushrooms and tomatoes.

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    Ratings & Reviews:

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    Nutritional Facts for Bacon Froise

    Serving Size: 1 (190 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 410.9
     
    Calories from Fat 234
    56%
    Total Fat 26.0 g
    40%
    Saturated Fat 9.3 g
    46%
    Cholesterol 147.2 mg
    49%
    Sodium 477.9 mg
    19%
    Total Carbohydrate 27.0 g
    9%
    Dietary Fiber 0.8 g
    3%
    Sugars 0.3 g
    1%
    Protein 15.8 g
    31%

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