Beignets Souffles or French Fritters

Ingredients

• 1 breakfast-cupful of water
• 4 ounces of flour
• ounce of butter
• ounce of loaf sugar
• a little grated lemon-peel
• 3 eggs

Method

1. 1

   Put in a saucepan the water, sugar, butter, and grated lemon-peel; when it boils, move the saucepan to the side of the fire, and stir in the flour.

2. 2

   Put it back on the fire and let it boil a few minutes, stirring all the time.

3. 3

   It must be now quite a stiff paste, very nearly like a lump of dough.

4. 4

   Put this lump in a large basin.

5. 5

   When cool — not cold — put in 1 (unbeaten) egg; mix it well with the paste; then add the second egg, and then the third.

6. 6

   It takes about 4 minutes to mix in thoroughly each egg.

7. 7

   Let this paste stand two or three hours before using it.

8. 8

   Now put in a deep stewpan some fat, clarified lard, or dripping; when it boils completely, dip a teaspoon in it, and then take half a teaspoonful of the batter and drop it into the fat.

9. 9

   Continue until you have used up all the batter.

10. 10

    Each fritter will be cooked when it is a rich gold colour and swollen to the size of an apricot.

11. 11

    The reason you dip the teaspoon in the boiling fat is to cause the batter to slip easily off the spoon.

12. 12

    Serve the fritters on a d’oyley with castor sugar sprinkled over.

Nutrition per serving

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 51. The excerpt below is the record exactly as published.

Beignets Souffles or French Fritters. 1 breakfast-cupful of water, 4 ounces of flour, ounce of butter, ounce of loaf sugar, a little grated lemon-peel, 3 eggs

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