Beignets a la Bonne Femme

Ingredients

• 1 oz. of butter
• 2 ozs. of powdered sugar
• the zest of a lemon
• a glass of water
• enough potato flour to produce a thick paste
• six yolks of eggs

Method

1. 1

   In a saucepan, melt the butter, add powdered sugar, lemon zest, and water.

2. 2

   Bring to a boil and stir in potato flour to form a thick paste.

3. 3

   Once cooled, mix in the egg yolks one by one.

4. 4

   Spread the paste in a dish to about an inch thick.

5. 5

   Fry spoon-sized pieces in boiling lard until golden.

6. 6

   Drain and dust with sugar before serving.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 155. The excerpt below is the record exactly as published.

Beignets a la Bonne Femme. Put in a milk saucepan i oz. of butter ; 2 ozs. of powdered sugar ; the zest of a lemon ; and a glass of water. As it boils dredge in enough potato flour to produce a thick paste

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