Cream Fritters

Ingredients

• two ounces of corn starch
• four ounces of sugar
• the yolks of four eggs
• half of the peel of a lemon
• one-half pint of milk

Method

1. 1

   Mix corn starch, sugar, egg yolks, and lemon peel, warm in a double boiler.

2. 2

   Bring milk to a boil and add to the mixture, stirring until thick.

3. 3

   Spread on a platter to cool, cut into squares, roll in flour, beaten eggs, and bread crumbs, then fry in lard or melted butter.

4. 4

   Serve with vanilla cream sauce separately.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 124. The excerpt below is the record exactly as published.

Cream fritters Demi tasse DINNER Little Neck clams on shell Sorrel soup, a 1'eau Salted hazelnuts Terrapin saute, au beurre noisette Fillet of bass, 1905 Asparagus, Hollandaise Waldorf salad French pastry Coffee Salted salmon belly, melted butter. Soak a salted salmon belly in cold water over night. Then place in vessel and cover with fresh cold water, bring to a boil, and then set at side of the range for twenty minutes. Dish up on a napkin on a platter, garnish with parsley in branches and quartered lemons. Serve melted butter separate. Shirred eggs, Monaco. Put six chopped shallots in a casserole with one ounce of butter. Heat slightly, then add six sliced fresh mushrooms and one peeled and sliced tomato; season with salt and pepper, and simmer for ten minutes. Butter four individual shirred egg dishes, pour in the above prep- aration, break two eggs in each, season with salt and pepper, and cook in oven for five minutes. Cream fritters. Mix two ounces of corn starch, four ounces of sugar, the yolks of four eggs, and half of the peel of a lemon, and warm up in a double boiler. Bring one-half pint of milk

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