Cream Fritters

Ingredients

• the whites of five eggs
• one cup cream
• two full cups flour
• a saltspoon nutmeg
• a pinch of salt
• a teaspoon baking powder

Method

1. 1

   Whip the whites of five eggs and stir into cream.

2. 2

   Add flour, nutmeg, salt, and baking powder.

3. 3

   Beat hard for two minutes, fry by spoonfuls, drain, and serve hot with jelly sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 220. The excerpt below is the record exactly as published.

Cream Fritters. — ^Whip the whites of five eggs ana stir into one cup cream, add two full cups flour, a saltspoon nutmeg, a pinch of salt, and teaspoon baking powder. Beat hard two 262 FRITTERS AND CROQUETTES. minutes, fry by spoonfuls, drain and serve hot on napkin. Eat with jelly sauce. Currant Fritters. — Put a half pint milk into a bowl with two tablespoons flour, which should previously be rubbed smooth with a little cold milk ; stir well together and add four well-beaten eggs, three tablespoons each boiled, rice, and fresh or dried currants, sugar and nutmeg to taste. Beat the mixture a few minutes, and if not thick enough add a little more boiled rice ; fry by spoonfuls a nice brown, pile on a white napkin, strew sifted sugar over and serve very hot with a garnish of sliced lemon. Egg Plant Fritters. — Take a large-sized egg plant, leave on stem and skin and boil in porcelain kettle until very soft, just so that it can be taken out with the aid of a fork or spoon ; take off all the skin and mash very fine in ajj earthen bowl. When cold add teaspoon salt, plenty m pepper, two tablespoons flour, a half cup cream or milk and tnree eggs. Have fat hot, drop in batter as for any fritters and brown nicely on each side. Grape Fritters. — Cup flour, yolks of two eggs, two tablespoons salad oil, pinch each spice and salt, and enough cold water to make a batter about like sponge cake. When mixed smoothly add whites of eggs beaten to stiff froth. Dip little clusters of grapes in the batter and fry in smoking hot fat. Take up, drain, dust with pow- dered sugar, and serve either hot or cold as a dessert. hominy Fritters. — Mix well one pint boiled hominy, one gill cream, two tablespoons com starch, two eggs, half teaspoon baking powder

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