Almond Fritters (Beignets aux Amandes)

Ingredients

• 2 oz flour
• % pt. milk
• 2 yolks of eggs
• 2 oz. ground almonds
• 1 oz. butter
• A pinch of salt
• Egg and bread-crumbs

Method

1. 1

   Add the milk gradually to the flour, and then stir them over the fire until boiling.

2. 2

   Add the butter, ground almonds, sugar, salt, and yolks of eggs, and cook for a few minutes longer.

3. 3

   Then spread the mixture on a plate, and allow it to become quite cold.

4. 4

   When firm, divide into small equal-sized pieces, and roll these upon a floured board into the shape of a cork.

5. 5

   Egg and bread-crumb them, and fry to a nice colour in boiling fat.

6. 6

   Drain well, and roll in powdered sugar.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 672. The excerpt below is the record exactly as published.

A pinch of salt. Sieve the flour and salt into a basin, and make a well in the centre. Add the water by degrees, and beat well with a wooden spoon to make a smooth paste free from lumps. Then add the oil or butter, and beat again for a few minutes. Whisk the whites of eggs to a stiff froth, and stir them in very lightly at the last. Notes. — This batter may be used for all kinds of fritters. Sugar should not be added, as it is apt to make it heavy. It is better if allowed to stand for some time before using, and before the whites of eggs are added. A little rum or liqueur may be added if desired. The batter should be very thick, and of the consistency to coat completely the article it is intended to cover. 1862. Batter for Frying, 2 (P&te a Frire) 2 eggs. 2 table-sps. salad oil. 1 table-sp. brandy. \ lb. flour. A pinch of salt, li gills of light beer. Sieve the flour and salt into a basin, and make a well in the centre. Add the other ingredients by degrees, and mix well until perfectly smooth. If too thick, add a little tepid water. Cover the basin, and let the batter stand in a very cool place at least six hours before using. 1863. Batter for Frying, 3 (P&te A Frire) 2 eggs. | \ lb. flour. J pt. milk. I A pinch of salt. Sieve the flour and salt into a basin and make a well in the centre. Add the eggs and then the milk by degrees, beating the batter well until it is perfectly smooth and full of air-bubbles. It should be of a stiff consistency. Let it stand for some little time before using. PUDDINGS AND HOT SWEETS 419 1864. Batter for Frying, 4 (Pate a Frire) 2 oz. flour. 2 yolks of eggs. 1 white of egg. A pinch of salt. 1 table-sp. salad oil. 2 table-sps. cream. Sieve the flour and salt into a basin and make a well in the centre. Put in the yolks of eggs and cream, mix the flour gradually into them and beat until smooth and light. Add the oil, allow the batter to stand for a short time, and lastly stir in the white of egg beaten to a stifl froth. 1865. Almond Fritters 2 oz flour. % pt. milk. 2 yolks of eggs. 2 oz. ground almonds. (Beignets aux Amandes) 1 oz. butter. A pinch of salt. Egg and bread-crumbs

Cook this with the app: pantry check, scaling, and the assistant.