Carthusian Fritters
From German cookery for the English kitchen, 1906
They may be further decorated with sweet almonds, cut into thin strips; in this case, serve with Wine Sauce.
Presented as published in 1906. 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 German cookery for the English kitchen (1906) by Ella Oswald, page 78. The excerpt below is the record exactly as published.
Carthusian Fritters.) Fdn' 6 Persons. 9 long rolls. 4 eggs. 5 bitter almonds. Time of Preparation : i^ hour. I pint milk. 1 teaspoonful salt. 2 oz. sugar. Grate ofF the outer crust of the rolls. Cut the rolls in halves lengthwise and pour over them the milk which has been well beaten with the eggs and other ingredients. When thoroughly soaked, sprinkle in the grated roll and fry in plenty of butter or fat. Sprinkle over with castor sugar and cinnamon and serve with Fruit Sauce. They may be further decorated with sweet almonds, cuU into thin strips ; in this case, serve with Wine Sauce. Kaiser-Sohmarren. Por 6 Persons. 6 eggs. I pint cream. 4 oz. currants. 4 oz. butter. Time of Preparation : \ hour. 5 oz. flour. I teaspoonful salt
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