Beignets au Moka (Coffee Fritters)
From The new century cookery book, 1901
Serves 1
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 454. The excerpt below is the record exactly as published.
Beignets au JMoka (Coffee Fritters).— Cut two or three milk rolls into slices, place them in a large pie-dish, and pour over enough strongly made coffee to soak them. Make a light frying- batter, allow it to stand for at least one hour. Beat up two yolks of eggs, mix them with a tablespoonful of vanilla sugar, pour this over the slices of milk rolls. Dip each slice into the frying-batter and fry a golden colour in very hot fat or lard
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