Cream Fritters

Ingredients

• 3 tablespoonfuls of potato flour
• 1 pt. of new milk
• 2 whole eggs
• yolks of 4 eggs
• a pat of very fresh butter
• powdered white sugar to taste
• a few drops of essence of almonds
• bread crumbs

Method

1. 1

   Make a smooth paste with the flour, and a part of the milk; then gradually add the remainder of the milk, the eggs, and yolks, the butter, white sugar to taste, and essence of almonds.

2. 2

   Put the mixture into a saucepan on the fire, stirring all the while till it is quite thick.

3. 3

   Spread out on a slab until of thickness of half an inch.

4. 4

   When quite cold cut into lozenges; egg and bread crumb them, or dip in the butter; fry a nice color in lard and serve sprinkled with white sugar.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 118. The excerpt below is the record exactly as published.

Cream Fritters—Ingredients—3 tablespoonfuls of potato flour, I pt. of new milk, 2 whole eggs, yolks of 4 eggs, a pat of very fresh butter, powdered white sugar to taste, a few drops of essence of almonds, bread crumbs

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