Beetroot Fritters
From Soyer's standard cookery, 1912
Serves 1
Another variety can be made with thickly sliced cooked beetroots.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 202. The excerpt below is the record exactly as published.
Beetroot Fritters. INGREDIENTS. — Two large cooked beetroots, six yolks of eggs, two tablespoonfuls of flour, sugar to taste, one teaspoonful of lemon rind, two good pinches of nutmeg, frying batter, frying- fat. METHOD. — Pass the beetroot through a fine sieve, sprinkle in the flour, add the yolks of eggs, lemon rind, and nutmeg, and sweeten to taste. Stir over a slow fire for ten minutes, and put aside until cold. Drop the mixture in dessertspoon- fuls into the batter, drain slightly, and fry in hot fat until crisp and lightly browned. Drain well, and serve dredged with cas- tor sugar. Another variety of fritters is prepared with cooked beetroots thickly sliced, coated with sweet or savory batter, and fried as directed above. Croquettes of Fruit. INGREDIENTS. — One and a half pounds of cooking cherries, damsons or plums, three pounds of savory biscuits or Genoese cake finely crumbled, eight ounces of sugar, two teaspoonfuls of finely-grated lemon rind, two good pinches of cinnamon, eggs and breadcrumbs, frying-fat
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