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Bread Fritters
From Mrs. Maclurcan's cookery book, 1899
Serves 1
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 98. The excerpt below is the record exactly as published.
BEEAD FEITTERS. 2 eggs i pt. milk Sufficient flour to make a 1 oz. of butter thick batter Pinch of salt Thin slices of stale bread J am. Pastrij, Fies and Puddings. Mode. — Beat up the eggs and stir them into the milk, dissolve the butter over a slow fire and stir by degrees into the milk and egg, add the salt and dredge in the flour until it is a thick smooth paste. Cut very thin slices of bread about three inches squares, spread every alternate piece with jam, and place another piece on top. Dip each sandwich into the batter and fry in boiling fat. Sprinkle with sugar and serve very hot. 596— BEEAD FEITTEES (Another way). 12 pieces of bread (about 2 eggs Mode. — Slice the bread about a quarter of an inch thick, spread every alternate piece with jam, aud then lay on the other piece. Make a batter of the egg and flour, add the sugar, dip each sandwich in and put into the boiling oil or dripping and fry for five minutes. Mode. Beat the eggs and stir into the milk ; add the pinch of salt and suflicient flour to make a smooth batter
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