Batter for Fruit Fritters

Ingredients

• 1 cup flour
• grated rind of 1 lemon
• 2 tablespoons sugar
• 2 eggs
• 1/2 teaspoon salt
• 1/2 cup milk

Method

1. 1

   Mix and sift the dry ingredients; add beaten yolks, lemon rind, and milk.

2. 2

   Beat, cut, and fold in the beaten whites of eggs and use for all kinds of fruits.

Nutrition per serving

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 65. The excerpt below is the record exactly as published.

l 1 teaspoon salt I cup flour ^ teaspoon soda I cup sugar 2 eggs I cup sour cream f cup sweet milk Mix and sift dry ingredients twice ; add well-beaten egg and cream ; beat well. Butter an agate pan ; heat very hot ; pour in mixture ; pour milk on top. Bake thirty minutes. Popovers 1 cup flour I teaspoon salt 1 cup milk 1 egg Mix all ingredients and beat five minutes. Pour into hissing hot buttered gem pans and bake in hot oven twenty minutes. Fried Rye Muffins f cup rye meal 2 eggs f cup flour 3 teaspoons baking powder I cup milk I teaspoon salt 1 cup molasses 166 LOWNEY'S COOK BOOK Mix and sift dry ingredients ; add remaining ingredi- ents ; beat well. Drop from a spoon into hot fat. Fry like douQfhnuts. Oat Muffins 1 cup warm oatmeal 1 teaspoon salt 1 cup flour \ cup milk ^ cup sugar 1 egg 4 teaspoons baking powder 1 to 4 tablespoons melted butter Mix flour, sugar, baking powder, salt; add oatmeal and work until well mixed. Add remaining ingredients. Beat well. Bake in hot buttered gem pans twenty minutes. SHORTCAKES Shortcake 2 cups flour 3 tablespoons butter I teaspoon salt 3 tablespoons lard 3 teaspoons baking powder 1 cup milk Mix and sift the dry ingredients. Add butter and lard and chop until thoroughly blended. Add milk. When thoroughly mixed, divide in halves ; put each half into a round, buttered cake tin. Flour hand and pat to fit the tin. Bake ten to twelve minutes in hot oven. Separate the upper portions from the lower portions of each cake with a fork — never cut with a knife. Spread with butter, fill with filling, and arrange in layers, with filling between. Orange Shortcake Peel oranges, cut in slices. Sweeten to taste and use for filling for shortcake. Peach Shortcake Peel, cut in slices, and sweeten three cups of peaches. Add two tablespoons lemon juice, spread between layers of shortcake. Garnish top layer with peaches and beaten cream. BREAD 167 Strawberry Shortcake Hull, cut in pieces, and sweeten two boxes of straw- berries. Let them stand several hours. Arrange between layers of shortcake and garnish top with whole straw- berries and beaten and sweetened cream. Raspberry, Blackberry, and Pineapple may be made in a similar way. GRIDDLE CAKES Sour Milk Griddle Cakes 2 Clips flour 1 teaspoon soda 1 teaspoon salt 2 cups sour milk 2 tablespoons sugar 2 eggs Mix in order given, beat well. Heat a griddle ; when hissing hot, grease with piece of salt pork on end of fork. Drop a tablespoon of batter from tip end of spoon on hot griddle. When full of bubbles, turn ; when cooked on both sides, serve on hot plate. If sour milk is very rich, the eggs may be omitted. Graham Griddle Cakes 1 cup graham 2 teaspoons baking powder 4 cup flour 2 eggs 1 tablespoon sugar 1^ cups milk 1 teaspoon salt Scald milk, and pour on to graham flour. When cold, add remaining ingredients ; beat well and cook as Griddle Cakes. Bread Griddle Cakes 2 cups bread crumbs 1 cup flour 2 cups scalded milk 2 eggs 1 teaspoon salt 2 teaspoons baking powder Pour milk on to bread crumbs and let stand several hours. Add dry ingredients, mixed and sifted, yolks and whites beaten separately, and cook as Griddle Cakes. 168 lowney's cook book Rice Griddle Cakes 1 cup cooked rice 1 teaspoon salt 1 cup milk scalded 1 tablespoon sugar 1| cups flour 1 tablespoon melted butter 2 eggs 1 cup milk 2 teaspoons baking powder Pour scalded milk on to rice ; let stand over niglit. Add dry ingredients, eggs well beaten, and last of all, cold milk. Beat well and cook as Griddle Cakes. Hominy Griddle Cakes Substitute hominy for boiled rice, and cook as Rice Griddle Cakes. Sweet Milk Griddle Cakes 1^ cups flour or entire wheat 1 cup milk 2 teaspoons baking powder 1 egg 1 teaspoon salt 2 tablespoons melted butter Mix and sift dry ingredients, add yolks well beaten, milk, whites well beaten, and melted butter. Cook as Griddle Cakes. Buckwheat Cakes 2 cups buckwheat ^ yeast cake I cup corn meal or white flour ^ cup lukewarm water 1 teaspoon salt 2 cups warm water I cup molasses 1 teaspoon soda Mix buckwheat, corn meal, and salt ; add dissolved yeast cake, molasses, and water ; beat well. Let rise over night. In the morning beat, add soda, beat, and fry. A pitcher is the most convenient dish for raising these cakes. Flannel Cakes 1| cups Indian meal 4 tablespoons butter li cups flour I yeast cake dissolved in one 1 teaspoon salt quarter cup lukewarm water 2 tablespoons sugar 3 cups scalded milk BREAD 169 Soald meal with milk ; add butter, and when lukewarm, add remaining ingredients ; let mixture rise over night. In the morning cook as Griddle Cakes. Waffles 2 cups flour 3 tablespoons melted butter 2 teaspoons baking powder 1^ cups milk 1 teaspoon salt 3 eggs Sift dry ingredients ; add yolks well beaten, milk, butter and stiffly beaten wdiites. Beat well and cook on hot waffle iron. The waffle iron should be heated fifteen or twenty minutes before using and greased thoroughly with salt pork fat. FRITTERS Batter for Fruit Fritters 1 cup flour grated rind 1 lemon 2 tablespoons sugar 2 eggs

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