Cream Fritters

Ingredients

• One quart of milk
• one cup of sugar
• one large spoonful of butter
• half a teaspoonful of salt
• a cupful of blanched and chopped almonds
• a tablespoonful of orange-water
• a tablespoonful of corn-starch
• the six beaten eggs

Method

1. 1

   Boil milk and thicken with cornstarch.

2. 2

   Add sugar, butter, almonds, and orange-water.

3. 3

   Boil for five minutes.

4. 4

   Stir in beaten eggs, spread on an oiled platter, and cool.

5. 5

   Cut into strips, roll in crumbs, dip in beaten egg, roll in crumbs again, and fry in boiling lard.

6. 6

   Drain and dust with powdered sugar before serving.

Nutrition per serving

As published

This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 14. The excerpt below is the record exactly as published.

Cream Fritters. — One quart of milk, one cup of sugar, one large spoonful of butter, half a teaspoonful of salt, a cupful of blanched and chopped almonds, and a table- spoonful of orange-water. Boil the milk, and thicken with a tablespoonful of corn- starch dissolved in a little cold water. Add the sugar, etc., and boil for five minutes. Then stir in the six beaten eggs

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