Beignets a la Madras (Madras Fritters)
From The new century cookery book, 1901
Serves 1
Serve immediately for best taste.
Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 502. The excerpt below is the record exactly as published.
Beignets a la Madras ( Madras Fritters ). — 4 slices of brown bread, 3 tablespoonfuls chutney, 1 oz. butter, 4 slices of cooked ham, frying -batter, frying -fat, parsley. Stamp out some rounds by means of a plain paste-cutter one and a half inch in diameter, spread each round with butter, and cover the buttered sides with a layer of chutney, place on this a round of ham the same size as the bread, and press together lightly. Dip each slice into frying-batter
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