Bread Fritters

Ingredients

• 1 pint of bread
• 1 pint of boiling milk
• 3 eggs
• 1 tablespoonful of brandy or sherry
• 1 tablespoonful of butter
• oz. of salt
• 2 ozs. of sugar
• f a lemon
• 2 ozs. of butter for frying

Method

1. 1

   Break a pint of stale bread into very small pieces.

2. 2

   Pour a pint of boiling milk over it, for ten minutes cover up.

3. 3

   When perfectly soaked beat till smooth, and add three well-beaten eggs, a tablespoonful of brandy or sherry, one of butter, a little salt and sugar to taste; beat it light.

4. 4

   Dissolve a piece of butter in an omelet-pan, pour the butter into it and allow it to fry gently.

5. 5

   When one side is brown turn the pan-cake over and fry on the other.

6. 6

   Lay one over the other for serving, cut through in quarters, squeeze a lemon over the whole, and dust with castor sugar.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 25. The excerpt below is the record exactly as published.

Bread Fritters. : For Three Persons. — 1 pint of bread ; 1 pint of boiling Lilk ; 3 eggs ; 1 tablespoonful of brandy or sherry ; 1 table- ooonful of butter; oz. of salt; 2 ozs. of sugar; f a nrnon ; 2 ozs. of butter for frying. Break a pint of stale bread into very small pieces. ■ 'om' a pint of boiling milk over it, for fen minutes lOver up. When perfectly soaked beat till smooth, md add three well-beaten eggs, a tablespoonful of rrandy or sherry, one of butter, a little salt and sugar > ) taste ; beat it light. Dissolve a piece of butter in nn omelet-pan, pour the butter into it and allow it to ■yy gently. When one side is brown turn the pan- lake over and fry on the other. Lay one over the t ther for serving, cut through in quarters, squeeze a ‘Dmon over the whole, and dust with castor sugar. Fig Pudding. For Six Persons. — j lb. of dried figs ; 3 ozs. of suet ; ozs. of bread crumbs ; 2 ozs. of fiour ; saltspoonful of autmeg ; 1 egg ; 2 tablespoonfuls of milk. 58 SAVOURIES AND SWEETS. Finely chop a quarter of a pound of dried figs, three ounces of suet, two ounces of bread crumbs to be added after the suet is well rubbed into two ounces of flour, add to them the chopped figs, the sugar, and 'I a suspicion of nutmeg. Mix well together. Break one egg into a basin, and add two tablespoonfuls of milk ; stir this with the other ingredients. Cover with a greased paper and stand in a saucepan of boiling water half way up the sides of the basin. Steam six hours. Marmalade Pudding. For Four Persons. — 3 ozs. of suet ; 4 ozs. of bread crumbs ; 3 tablespoonfuls of marmalade ; 1 egg ; 1 lemon ; ozs. oF candied peel. Mix three ounces of suet with four of bread crumbs. Put this in a basin with three tablespoonfuls of mar- , malade. Beat an egg and mix with the ingredients, also the grated rind of a lemon

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