Batter for Fruit Fritters

Ingredients

• one cup of flour
• a good pinch of salt
• a half teaspoon of baking powder
• two beaten eggs
• a half cup of milk
• a half cup of sugar

Method

1. 1

   Sift the flour, salt, and baking powder together.

2. 2

   Stir in the beaten eggs, milk, and sugar, then beat well.

Nutrition per serving

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 9. The excerpt below is the record exactly as published.

BATTER FOR FRUIT FRITTERS To one cup of flour add a good pinch of salt and a half teaspoon of baking powder, then sift. Into the middle of this stir two beaten eggs and a half cup each of milk and sugar, then beat well. One egg only may be used, in which case add a half teaspoon of baking powder. PLAIN BOILED CUSTARD AND FLOAT To each quart of milk allow four or five eggs and three tablespoons of sugar, beating the sugar with the yolks of the eggs before adding the milk. The whites may be whipped separately with a tablespoon of sugar and used as a meringue or whipped lightly into the body of the custard as preferred. The custard may have added to it a tea- spoon or more of dissolved cornstarch. This may also be baked, placing the custard in cups or one dish, baking carefully in moderate oven in an outer vessel of water. INTRODUCTORY RECIPES 15 Float is a thinner form of custard and for this three or four eggs may be used with a little cornstarch. Neither the thicker, ‘‘boiled’’ custard or float should be allowed to boil but (in a double boiler) cooked just under boiling point and watched carefully while it thickens. PLAIN CORNSTARCH BLANC MANGE Allow three heaping tablespoons of cornstarch to one quart of milk, wetting and dissolving it with a little of cold milk. Heat the rest of the milk to boiling point with three tablespoons of sugar and pinch of salt. Add to it the dissolved cornstarch and cook gently about flve minutes, adding at the last the flavouring desired. Eggs may be used with this if the perfectly smooth stiffness is not de- sired. In this case have eggs ready whipped, the whites alone (one or two or more) or both yolks and whites; pour in and beat lightly with the mixture just before removing. Place in a wetted mould to cool and chill before serving. PLAIN TAPIOCA OR SAGO Allow one-half cup tapioca or sago to one quart of cold milk. Let soak in part of the milk till softened well. Place the rest of the milk meantime in double boiler to heat with two tablespoons sugar and half teaspoon salt. When the sago or tapioca is softened add to the heated milk and cook till thick. The sugar may be omitted and a little butter substituted. Also, for a richer pudding, two eggs may be added, whipped (with flavouring) and beaten in just before removing from the fire. For the plainest form add no milk or egg, substituting fruit juice or wineand pouring over the fruit desired. How- ever the white of an egg whipped stiff gives lightness in texture and taste. 16 FRUIT RECIPES PLAIN GELATINE Soak one box gelatine in three-fourths pint of cold water till dissolved, when add one quart boiling water, the juice of three lemons (or other fruit juice) and sugar to taste (about two cups will make this moderately sweet). Let cool, then set on ice to harden. In hot weather reduce somewhat the quantity of water used. Or use three pints fruit juice (no water) to one box of gelatine, soaking it in part of the juice. Proceed as above “SPONGE” A “sponge” may be made by the addition of whipped white of egg to plain gelatine (as above). ITALIAN OR SPANISH AND BAVARIAN CREAMS The so-called Italian and Spanish creams are founded upon a gelatine mixture with the addition of eggs, while the Bavarian Cream in general substitutes whipped cream for eggs. Very simple forms of these are here given: 1. Spanish or Italian Cream Dissolve one-half box gelatine by barely covering it with cold water, letting stand an hour or more. Mean- time make a custard with one pint milk, three-fourths cup of sugar, a pinch of salt, and, when at boiling point, the yolks of three eggs (beaten with part of the sugar), whipped in with the dissolved gelatine. Beat and stir a few minutes then remove, add flavouring and the whites of the eggs whipped very stiff. Let cool and set on ice to chill. 2. Bavarian Cream Dissolve one-half box gelatine in one-half cup water. Heat to boiling point a cup of milk with a half cup of sugar

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