Beignets Souffles

Ingredients

• two gills of water
• a very little salt
• a very full teaspoonful of sugar
• the same quantity of butter
• a small piece of grated lemon-peel
• one teaspoonful of vanilla essence
• an egg and then another egg

Method

1. 1

   In a saucepan, combine water, salt, sugar, butter, and lemon-peel.

2. 2

   When nearly boiling, remove from heat and add flour to make a light paste.

3. 3

   Stir until smooth, cool, then add vanilla and eggs.

4. 4

   Drop spoonfuls into boiling lard and fry until golden brown.

5. 5

   Roll in powdered sugar and serve hot.

Nutrition per serving

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 4. The excerpt below is the record exactly as published.

Beignets Souffles. Put two gills of water into a saucepan, a very little salt, a very full teaspoonful of sugar, the same quantity of butter, and a small piece of grated lemon-peel. When nearly boiling, remove from the fire, and add enough flour to make a light paste ; stir with a wooden spoon till smooth ; let it cool ; add one teaspoonful of vanilla essence

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