METHOD. — Stone the fruit, place it in a jar with the sugar,
STANDARD COOKERY. 293
and stew gently until tender. Strain off the juice, stir in the
cakecrumbs, lemon rind and cinnamon, add juice gradually
until the right consistency is obtained, then spread on a dish
to cool. Form into cork-shaped pieces, coat carefully with
egg and breadcrumbs, and fry in hot fat until nicely browned
(breadcrumbs may be used instead of cakecrumbs). Serve
garnished with strips of angelica.
Cornflour or Cornmeal Fritters.
INGREDIENTS. — Eight heaped tablespoonfuls of cornflour or
cornmeal, four eggs well-beaten, one pint of milk, one salt-
spoonful of salt, frying-fat✪ Cornflour or Cornmeal Fritters.
METHOD. — Mix the ingredients smoothly together, drop the
batter, a tablespoonful at a time, into hot fat, and fry until
crisp and lightly browned. Drain well, and serve with jelly,
jam, or compote of fruit.
Custard Fritters.
INGREDIENTS. — Two tablespoonfuls of cornflour, two table-
spoonfuls of fine flour, four tablespoonfuls of castor sugar,
four yolks of eggs, one pint of milk, two saltspoonfuls of salt,
vanilla essence, eggs and breadcrumbs, frying-fat✪ Custard Fritters.
METHOD. — Mix the flour and cornflour smoothly with a lit-
tle milk, boil up the remainder, and pour it over the flour,
stirring meanwhile. Replace in the stewpan, simmer gently
for four minutes, add the sugar and salt, and stir in the yolks
of eggs. Cook gently for a few minutes, add a few drops of
vanilla essence, and spread the mixture on a dish to the depth
of half an inch. When cold, cut into small rounds, coat them
carefully with egg and breadcrumbs, and fry in hot fat until
lightly browned. Serve with wine or jam sauce.
Fried Puffs.
(See Souffle Fritters.)
Indian Fritters.
INGREDIENTS. — Six tablespoonfuls of flour, the yolks of eight
eggs, the whites of four eggs, jam or jelly, frying-fat✪ Indian Fritters.
METHOD. — Stir into the flour sufficient boiling water (about
one gill) to form a stiff smooth paste. Let it cool, then break
in the eggs, and beat thoroughly. Fill a dessertspoonful with
the mixture, form a cavity, fill it with jam or jelly, and after-
wards cover completely with the mixture. Fry in hot fat,
drain well, and serve immediately.
Rice Fritters.
INGREDIENTS. — Six ounces of rice, three ounces of sugar,
294 STANDARD COOKERY.
one ounce of butter, six ounces of orange marmalade, four
eggs, -three pints of milk, frying-batter, frying-fat✪ Rice Fritters.
METHOD. — Simmer the rice in the milk until the whole of
it is absorbed, add the sugar, butter, marmalade and eggs, and
stir over the fire for a few minutes. Spread the mixture on
a dish to the thickness of half an inch, and when cold, cut it
into strips or squares. Dip these in batter, fry in hot fat until
crisp, drain well, then serve.
Souffle Fritters.
INGREDIENTS. — Choux paste, frying-fat, castor sugar✪ Souffle Fritters.
METHOD. — Prepare the paste as directed, drop teaspoonful
of it into hot fat, and fry rather slowly until crisp and lightly
browned. Drain well, dredge with castor sugar and serve.
Spanish Fritters.
INGREDIENTS. — Two pounds of flour, one ounce of yeast,
two eggs, milk, four ounces of butter warmed, two saltspoon-
fuls of salt, frying-fat✪ Spanish Fritters.
Page 203 · 7 recipe records on this page
Presented as published in 1912. 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
METHOD. — Stone the fruit, place it in a jar with the sugar,
and stew gently until tender. Strain off the juice, stir in the cakecrumbs, lemon rind and cinnamon, add juice gradually until the right consistency is obtained, then spread on a dish to cool. Form into cork-shaped pieces, coat carefully with egg and breadcrumbs, and fry in hot fat until nicely browned (breadcrumbs may be used instead of cakecrumbs). Serve garnished with strips of angelica.
Cornflour or Cornmeal Fritters.
INGREDIENTS. — Eight heaped tablespoonfuls of cornflour or cornmeal, four eggs well-beaten, one pint of milk, one saltspoonful of salt, frying-fat.
METHOD. — Mix the ingredients smoothly together, drop the batter, a tablespoonful at a time, into hot fat, and fry until crisp and lightly browned. Drain well, and serve with jelly, jam, or compote of fruit.
Custard Fritters.
INGREDIENTS. — Two tablespoonfuls of cornflour, two tablespoonfuls of fine flour, four tablespoonfuls of castor sugar, four yolks of eggs, one pint of milk, two saltspoonfuls of salt, vanilla essence, eggs and breadcrumbs, frying-fat.
METHOD. — Mix the flour and cornflour smoothly with a little milk, boil up the remainder, and pour it over the flour, stirring meanwhile. Replace in the stewpan, simmer gently for four minutes, add the sugar and salt, and stir in the yolks of eggs. Cook gently for a few minutes, add a few drops of vanilla essence, and spread the mixture on a dish to the depth of half an inch. When cold, cut into small rounds, coat them carefully with egg and breadcrumbs, and fry in hot fat until lightly browned. Serve with wine or jam sauce. Fried Puffs.
(See Souffle Fritters.)
Indian Fritters.
INGREDIENTS. — Six tablespoonfuls of flour, the yolks of eight eggs, the whites of four eggs, jam or jelly, frying-fat.
METHOD. — Stir into the flour sufficient boiling water (about one gill) to form a stiff smooth paste. Let it cool, then break in the eggs, and beat thoroughly. Fill a dessertspoonful with the mixture, form a cavity, fill it with jam or jelly, and afterwards cover completely with the mixture. Fry in hot fat, drain well, and serve immediately.
Rice Fritters.
INGREDIENTS. — Six ounces of rice, three ounces of sugar,
one ounce of butter, six ounces of orange marmalade, four eggs, -three pints of milk, frying-batter, frying-fat.
METHOD. — Simmer the rice in the milk until the whole of it is absorbed, add the sugar, butter, marmalade and eggs, and stir over the fire for a few minutes. Spread the mixture on a dish to the thickness of half an inch, and when cold, cut it into strips or squares. Dip these in batter, fry in hot fat until crisp, drain well, then serve.
Souffle Fritters.
INGREDIENTS. — Choux paste, frying-fat, castor sugar.
METHOD. — Prepare the paste as directed, drop teaspoonful of it into hot fat, and fry rather slowly until crisp and lightly browned. Drain well, dredge with castor sugar and serve.
Spanish Fritters.
INGREDIENTS. — Two pounds of flour, one ounce of yeast, two eggs, milk, four ounces of butter warmed, two saltspoonfuls of salt, frying-fat.
Records on this page
Cornflour or Cornmeal FrittersCustard FrittersIndian FrittersRice FrittersRice FrittersSouffle FrittersSpanish Fritters