Beignets Souffles

Ingredients

• one pint of water
• one-quarter pound of butter
• one-half pound of flour
• nine eggs
• a pinch of salt
• powdered sugar to which has been added a little cinnamon

Method

1. 1

   Put butter and salt in water and bring to a boil.

2. 2

   Stir in flour and work until smooth.

3. 3

   Remove from fire and work in eggs one by one.

4. 4

   Form into walnut-sized pieces and drop into hot lard to fry until browned.

5. 5

   Roll in powdered sugar and serve.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 131. The excerpt below is the record exactly as published.

Beignets souffles Coffee DINNER Little Neck clams on half shell Consomme Ab-del-cader Aiguillettes of turbot, Bayard Roast sirloin of beef, fermiere Lettuce salad Souffle glace, St. Francis Assorted cakes Coffee Scrambled eggs with cheese. Mix ten eggs with one-half cup of cream, and one-half cup of grated Parmesan or Swiss cheese; season with salt and pepper to taste. Melt two ounces of butter in a casserole, add the eggs, and scramble. Beignets souffles. One pint of water, one-quarter pound of butter, one- half pound of flour, nine eggs, and a pinch of salt. Put the butter and salt in the water and bring to a boil. Stir in the flour with a wooden spoon, and work well until it is a smooth paste. Remove from the fire and work in the eggs, one by one. Form in the size of a walnut, and drop into hot lard with a soupspoon, and fry until well browned. The fritters will turn by themselves while frying. When done roll in powdered sugar to which has been added a little cinnamon

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