Bread Fritters

Ingredients

• half a pound of Vienna bread
• a pint of boiling milk
• two whole eggs
• half a wine-glassful of brandy
• half an ounce of butter
• a little sugar
• a little salt

Method

1. 1

   Take half a pound of Vienna bread, crumble it small, and let it steep in a pint of boiling milk for a quarter of an hour.

2. 2

   Then beat it up with a fork till quite smooth; add two whole eggs well beaten up, half a wine-glassful of brandy, half an ounce of butter, and a little sugar and salt.

3. 3

   This must be thoroughly well mixed and beaten up.

4. 4

   Butter an enamel frying-pan, pour the mixture in, and allow it to fry gently.

5. 5

   When one side is done toss it over and fry the other.

6. 6

   Arrange them in layers, cut them into four, and serve; send castor sugar and lemon to table with them.

Nutrition per serving

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 5. The excerpt below is the record exactly as published.

Bread Fritters. Take half a pound of Vienna bread, crumble it small, and let it steep in a pint of boiling milk for a quarter of an hour. Then beat it up with a fork till quite smooth ; add two whole eggs well beaten up, half a wine-glassful of brandy, half an ounce of butter, and a little sugar

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