Beignets a la Tyrolienne
From The new century cookery book, 1901
Serves 4
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 455. The excerpt below is the record exactly as published.
Beignets a la Tyrolienne — Prepare a choux-paste mixture (No. 1951), put it in a forcing-bag with a star tube or pipe, and force out some round or oblong shapes on to an oiled baking- sheet. Drop these into hot fat and fry a golden colour. Drain, brush over with apricot marmalade, and roll in caster sugar mixed with a little cinnamon powder
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