Cracker Fritters

Ingredients

• 2 cups broken crackers
• 4 eggs
• 1 cup milk
• Pepper and salt

Method

1. 1

   Soak the crackers in the milk, add seasoning and beaten eggs.

2. 2

   Beat thoroughly.

3. 3

   Drop by spoonfuls in boiling fat and fry brown.

4. 4

   Serve with lamb chops.

Nutrition per serving

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 11. The excerpt below is the record exactly as published.

CRACKER FRITTERS 2 cups broken crackers 4 eggs I cup milk Pepper and salt Soak the crackers in the milk, add seasoning and beaten eggs. Beat thoroughly. Drop by spoonfuls in boiling fat and fry brown. Serve with lamb chops. PLAIN CRACKER PUDDING Put broken crackers into a small pudding dish till half full and pour over them enough hot milk to cover. Lay a plate on top to let the crackers swell and set them in a warm place for two hours, then they will be almost like a jelly. Serve cold, heaped over with whipped, sweetened cream flavored with vanilla and dotted with morsels of currant jelly. 2.8 Left-Overs III Cold Coffee Mocha Cream Frosting Coffee Jelly Coffee Cream Sauce Coffee Filling for Cake Coffee Sponge Walnut Coffee Cake Cafe Parfait Coffee Frosting Coffee Mousse Coffee Cake Coffee Frappe Coffee Ice Cream Frozen Coffee with Cream WHEN the coffee pot leaves the dining table, pour the coffee through a strainer and a double thickness of cheesecloth. If only a few table- spoons of the clear, brown liquid remain it is enough for flavoring some delicate dessert. If it cannot be used at once, keep it in a corked bottle in the refrigerator. In hot weather, when iced coffee is one of the most refreshing drinks, left-over coffee need never go a-begging. The daintiest way to serve it is in goblets with a few shavings of ice and a spoonful of whipped cream floating on top. When it is to be used as a chilled beverage, sweeten it while hot and let it cool several hours before using. If well chilled, it will require less ice and thus lose less of its strength. MOCHA CREAM FROSTING ] I cup butter I cup sugar J cup strong coffee Made Palatable 29 Cook the coffee and sugar together till a thick sirup is the result. Cool it. Cream the butter till very light and white. Beat slowly into the sirup. This is used for a filling and frosting for layer sponge cake. The cream is thick enough to retain its form, and is generally forced through a pastry bag when a much ornamented cake is desired. COFFEE CREAM SAUCE Yolks 3 eggs 4 tablespoons sugar Dash salt 1 cup strong coffee £ cup thick cream Beat the yolks slightly, add four tablespoons sugar and the salt. Pour on the coffee and cook in a double boiler until you have a thick custard. Pour in the cream beaten stiff. Allow it to grow quite cold and serve with vanilla ice cream. COFFEE SPONGE i£ cups strong coffee J cup sugar j cup milk

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