Cream Fritters

Ingredients

• 1 teacupful of flour
• an equal quantity of pounded macaroons
• a few dried orange-flowers that have been browned in sugar
• 2oz. of finely-shred candied lemon-peel
• one or two small lumps of sugar
• the yolks of nine eggs
• £ pint of milk
• pint of Cream
• some hot butter

Method

1. 1

   Put flour, pounded macaroons, dried orange-flowers, candied lemon-peel, and sugar in a basin.

2. 2

   Beat yolks of eggs, mix with milk and cream, stir in gradually with other ingredients, then add beaten egg whites.

3. 3

   Stir mixture over fire until thick and boiling.

4. 4

   Pour into a floured dish, dredge with flour, cool, cut into pieces, roll, fry in hot butter until browned.

5. 5

   Drain and serve dusted with caster sugar.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 544. The excerpt below is the record exactly as published.

Cream Fritters. — (1) Put 1 teacupful of flour into a basin with an equal quantity of pounded macaroons, a few dried orange- flowers that have been browned in sugar, 2oz. of finely-shred candied lemon-peel, and one or two small lumps of sugar. Beat the yolks of nine eggs, mix them with £ pint of milk and \ pint of Cream, and stir in gradually with the other ingre- dients, then add the beaten whites of three eggs. Turn the mixture into a saucepan, and stir it over the fire until thick and boiling. Pour the mixture into a well-floured dish, dredge flour over it, and leave it until cold. Cut the paste into small pieces, roll them round, put them in a frying-pan with some hot butter

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