Brioche Fritters
From Modern cookery, in all its branches, 1884
Serves 4
Crisp and dry when served.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 343. The excerpt below is the record exactly as published.
BRIOCHE FRITTERS. The brioche-paste,* when good, makes very superior cannelons and fritters . it is, we should say, better in this form than in that of the bun or cake, in which it is seen so commonly abroad. Make it, for the fritters, into very small balls ; roll them quite thin, put a tea- spoonful or less of rich preser
Cook this with the app: pantry check, scaling, and the assistant.