Cream Fritters

Ingredients

• Boil one pint of milk with an inch stick of cinnamon
• one-half cup of sugar
• two tablespoonfuls corn starch
• one tablespoonful of flour
• the yolks of three eggs
• one-fourth cup of cold milk
• and a pinch of salt
• Add one teaspoonful butter
• and one vanilla

Method

1. 1

   Beat together the sugar, corn starch, flour, yolks of eggs, cold milk, and salt.

2. 2

   Pour the boiling milk on the mixture and stir well.

3. 3

   Strain into the double boiler and cook fifteen minutes, stirring constantly.

4. 4

   Add butter and vanilla.

5. 5

   Pour into a buttered bread pan about one inch deep, and set away to cool.

6. 6

   When very hard, sprinkle a bread board with fine bread crumbs.

7. 7

   Turn the cream out onto this, cut into strips, roll in crumbs, dip in beaten egg, then again in crumbs, and fry brown in boiling lard.

8. 8

   Sprinkle sugar over them with a square of currant jelly in the center of each, and serve hot.

Nutrition per serving

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 19. The excerpt below is the record exactly as published.

Boil one pint of milk with an inch stick of cin- namon. Beat together one-half cup of sugar, two tablespoonfuls corn starch, one tablespoonful of flour, the yolks of three eggs, one-fourth cup of cold milk, and a pinch of salt. Pour the boiling milk on the mixture and stir well. Strain into the double boiler and cook fifteen minutes, stirring constantly. Add one teaspoonful butter and one vanilla

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