Mix with three well-whisked eggs a quarter of a pint of milk, and
strain them through a fine sieve ; add them gradually to three large
tablespoonsful of flour✪ Plain Common Fritters, and thin the batter with as much more milk
as wTill bring it to the consistence of cream ; beat it up thoroughly at
the moment of using it, that the fritters may be light. Drop it
in small portions from a spouted jug or basin into boiling lard ;
when lightly coloured on one side, turn the fritters, drain them wel l
from the lard as they are lifted out, and serve them very quickly.
They are eaten generally with fine sugar, and orange or lemon juice :
the first of these may be sifted quickly over them after they are
dished, and the oranges or lemons halved or quartered, and sent to
table with them. The lard used for frying them should be fresh and
pure-flavoured : it renders them more crisp and light than butter,
and is, therefore, better suited to the purpose. These fritters may be
agreeably varied by mingling with the batter just before it is used,
two or three ounces of vTell cleaned and well dried currants, or three
* Served also as an entremets.
882
MODERN COOKERY.
[chap. xix.
or four apples of a good boiling kind not very finely minced
Double the quantity of batter will be required for a large dish.
3 ; flour, 3 tablespoonsful ; milk, £ to \ pint.
PANCAKES.
These may be made with the same batter as fritters, if it be suffi-
ciently thinned with an additional egg or two, or a little milk or
cream, to spread quickly over the pan : to fry them well, this ought
to be small. When the batter is ready, heat the pan over a clear
fire and rub it with butter in every part, then pour in sufficient
batter tc spread over it entirely, and let the pancake be very thin :
in this ;ase it will require no turning, but otherwise it must be
tossed c rer with a sudden jerk of the pan, in which the cook who is
not somewhat expert will not always succeed ; therefore the safer
plan is to make them so thin that they will not require this. Keep
them hot before the fire or in the stove-oven until a sufficient
number are ready to send to table, then proceed with a second
supply, as they should always be quickly served. Either pile them
one on the other with sugar strewed between, or spread quickly over
them, as they are done, some apricot or other good preserve, and roll
them up : in the latter case, they may be neatly divided and dished
in a circle. Clotted cream is sometimes sent to table with them. A
richer kind of pancake may be made with a pint of cream, or of
cream and new milk mixed, five eggs or their yolks only, a couple of
ounces of flour,✪ Pancakes a little pounded cinnamon or lemon-rind rasped on
sugar and scraped into them, with two ounces more of pounded
sugar, and two ounces of clarified butter : a few ratifias rolled to
powder may be added at pleasure, or three or four macaroons.
From 4 to 5 minutes.
FRITTERS OF CAKE AND PUDDING. ✪ Fritters of Cake and Pudding
Page 341 · 3 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mix with three well-whisked eggs a quarter of a pint of milk, and strain them through a fine sieve ; add them gradually to three large tablespoonsful of flour, and thin the batter with as much more milk as wTill bring it to the consistence of cream ; beat it up thoroughly at the moment of using it, that the fritters may be light. Drop it in small portions from a spouted jug or basin into boiling lard ; when lightly coloured on one side, turn the fritters, drain them well from the lard as they are lifted out, and serve them very quickly. They are eaten generally with fine sugar, and orange or lemon juice : the first of these may be sifted quickly over them after they are dished, and the oranges or lemons halved or quartered, and sent to table with them. The lard used for frying them should be fresh and pure-flavoured : it renders them more crisp and light than butter, and is, therefore, better suited to the purpose. These fritters may be agreeably varied by mingling with the batter just before it is used, two or three ounces of well cleaned and well dried currants, or three
* Served also as an entremets.
[chap. xix.
or four apples of a good boiling kind not very finely minced Double the quantity of batter will be required for a large dish.
3 ; flour, 3 tablespoonsful ; milk, ¼ to ½ pint.
PANCAKES.
These may be made with the same batter as fritters, if it be sufficiently thinned with an additional egg or two, or a little milk or cream, to spread quickly over the pan : to fry them well, this ought to be small. When the batter is ready, heat the pan over a clear fire and rub it with butter in every part, then pour in sufficient batter tc spread over it entirely, and let the pancake be very thin : in this ;ase it will require no turning, but otherwise it must be tossed c rer with a sudden jerk of the pan, in which the cook who is not somewhat expert will not always succeed ; therefore the safer plan is to make them so thin that they will not require this. Keep them hot before the fire or in the stove-oven until a sufficient number are ready to send to table, then proceed with a second supply, as they should always be quickly served. Either pile them one on the other with sugar strewed between, or spread quickly over them, as they are done, some apricot or other good preserve, and roll them up : in the latter case, they may be neatly divided and dished in a circle. Clotted cream is sometimes sent to table with them. A richer kind of pancake may be made with a pint of cream, or of cream and new milk mixed, five eggs or their yolks only, a couple of ounces of flour, a little pounded cinnamon or lemon-rind rasped on sugar and scraped into them, with two ounces more of pounded sugar, and two ounces of clarified butter : a few ratifias rolled to powder may be added at pleasure, or three or four macaroons.
From 4 to 5 minutes.
FRITTERS OF CAKE AND PUDDING.
Records on this page
Plain Common FrittersPancakesFritters of Cake and Pudding