Cream Fritters

Ingredients

• one cup of cream
• the whites of five eggs
• two cups of prepared flour
• one saltspoon of nutmeg
• a pinch of salt

Method

1. 1

   Stir the whites and flour alternately into the cream, add nutmeg and salt, and beat all briskly for two minutes; the batter should be rather thick.

2. 2

   Fry in plenty of hot lard, a spoonful of batter for each fritter.

3. 3

   Drain and serve upon a hot dish.

Nutrition per serving

As published

This recipe was extracted from Cooks in clover (1889), page 38. The excerpt below is the record exactly as published.

the whites of the eggs with six table- spoons of sugar, spread over pudding, and brown. Mrs. C. C. Randall. Raisin Puffs. — Two cups of flour, two eggs, one cup of sweet milk, a scant half cup of butter, two tablespoons of sugar, one cup of seeded raisins, three teaspoons of baking powder. Steam in mould or cups. Sauce: — One pint of sweet milk, one tea- spoon of corn starch, two eggs ; sweeten to taste ; flavor with lemon extract. Mrs. E. F. T. Lemon Sauce, I. — For Steamed Puddings. — Thicken one pint of boiling water with flour to the consis- tency of cream, strain, return to the fire, and add one tablespoon of butter, a little salt, and sugar to taste. Just before serving, stir in the rind and juice \ of one lemon, or half a glass of wine. I Miss Kate Kennell. Lemon Sauce, II. — The juice and grated peel of one lemon, one cup of sugar, half a cup of butter, a third of a cup of boiling water. Mix these in a bowl, and stand in a pan of boiling water on the fire, until melted. Mrs. J. R. Morris. 7° COOKS IN CLOVER. Lemon Sauce, III. — One cup of sugar, half a cup J Allow it to become very warm, but not boiling, of butter, one egg, one lemon — all of the juice and Stir constantly. A/iss Sadie Mate Dimmore. one-third of the grated peel, one teaspoon of nut- \ meg, three tablespoons of boiling water. Cream \ Strawberry Sauce. — Half a cup of butter, and the butter and sugar, add the egg-well beaten, then \ one cup of powdered sugar, rubbed to a cream. the lemon and nutmeg. Beat hard for a few min-lAddthe beaten white of an egg, and one cup of utes and pour on the boiling water, a spoonful at a strawberries thoroughly mashed, time. Put in a sauce pan and place on the fire. ) Mrs. A. M. S. Fritters. Cream Fritters. — One cup of cream, the whites; Apple Fritters, II.— One pint of flour, one egg, of five eggs, two cups of prepared fiour, one salt- J one full teaspoon of baliing powder, ten apples cut spoon of nutmeg, and a pinch of salt

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