Beignets de Creme or Cream Fritters

Ingredients

• 1 lb. flour
• 1/2 lb. sugar
• 3 ounces butter
• salt
• 24 egg yolks
• 8 eggs
• 2 qt. milk

Method

1. 1

   Cook the mixture, flavor it, and cool it on a flat pan.

2. 2

   Cut and bread it English style, then fry and serve with chocolate sauce, fruit, etc.

Nutrition per serving

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel. The excerpt below is the record exactly as published.

Beignets de Creme or Cream Fritters. Comp. 1 lb. flour, y2 lb. sugar, 3 ounces butter, salt, 24 egg yolks, 8 eggs 2 qt, milk, cooked, flavor, cooled on flat pan. Cut, breaded English style, fried, sauce chocolate, fruit, etc. Beignet Souffle or Cream Puff paste. Comp.: 1 qt. water y2 ounce sugar, % ounce salt, 1% lb. flour, 6 ounces butter. Cooked dry, add 16 eggs, beat w. one egg, at time make nut size, cook in hot grease. Cook¬ ed slowly, Surprise, fill w. jam or divers cream. Beignets Viiennois or Vienna Fritters. Comp.: 1 lb. flour 6 ounces butter, y2 ounce yeast, 6 eggs, y2 ounce salt, % ounce sugar, same brioche rolled, gar. fruit or jam cover. Let rise. Hot grease. Powderer sugar, cold dipped in syrup, flavor. Blanc Manger Blanc Manger, Comp.: 1 lb. peeled and pounded comp, almonds. 1 quart water* and 1 gill of cream. Strain in cloth ,add 8 gills, almond milk, 1 lb sugar, 1 ounce gelatine dissolved, flavor with fruit or liquors, kirsch kummel, rhum, chartreuse, etc.. Rubanne, Comp: Layer w. divers colors, divers styles. (See Bavaroise) . Charlotte All moulds surrounded w. divers biscuits or sliced bread according to name. Arlequine fil. w. divers comp, bavaroise. Carmen surrounded w. gaufrette, fil. bava¬ roise w. fruit, layer w. tomato marmalade and sweet- peppers., 3 ounces preserved ginger in dice. Chantilly, surrounded w. gaufrette whipped cream, sugar and va¬ nilla, dec. pink on top. Montreuil biscuit, fil. w. ba¬ varoise w. fresh sliced peaches or y2 poa. Opera sur¬ rounded w. palmer biscuits fil. w. bavaroise comp, vanilla, chestnut puree V. fruit salp. steeped maras¬ chino. Plombiere biscuit fil. ice cream plombiere. Re¬ naissance surrounded w. genoise pink and white, fil. w. bavaroise comp. w. vanilla w. fresh fruit salpicon steeped w. kirsch, when taken out of mould add one slice of pineapple dec. w. fruit' on top. Russe biscuit — 407 — GAN CEL’S CULINARY ENCYCLOPEDIA lady fingers fil. w. ordinary bavaroise. Same fil. w. cream, fruit, chocolate, orange, etc. r Cream Divers, cream, Custard 1 qt. hot milk; 6 ounces sugar, 6 eggs and 5 yolks, flavor, put in small earthen, pot. baked, Oai.e^, Chocolate, | Vanilla, etc. Caramel, mould lined w. blond caramel. Creole bavaroise w. vanilla rice, add pineapple in dice and whipped cream. Flo¬ rentine caramel w. burned almonds, whipped cream around, sprinkled pistachio. Fruit, Chantilly cream, add fruit or puree. Opera, caramel in border, center fill. Chantilly cream, sprinkled violets, strawberries around, cov. spoon sugar. Renverse, unmold divers style, caM, chocolate, 1 qt. milk, 10 ounces sugar, 4 eggs, 8 yolks, unmold after cold. Viennois, mixed w. caramel syrup and frangipane made w. % flour, 1 y2 qt. milk

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