Currant Fritters

Ingredients

• One pt. of milk
• 2 teacupfuls of flour
• y^ teacupful of currants
• 3 eggs beaten stiff
• 2 teaspoonfuls of baking powder
• y2 of a teaspoonful of salt
• 2 tablespoonfuls of sugar

Method

1. 1

   Mix all ingredients and drop into hot lard.

2. 2

   Serve with wine sauce.

Nutrition per serving

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 25. The excerpt below is the record exactly as published.

Currant Fritters. One pt. of milk, 2 teacupfuls of flour, y^ tea- cupful of currants, 3 eggs beaten stiff, 2 tea- spoonfuls of baking powder, y2 of a teaspoon- ful of salt, 2 tablespoonfuls of sugar. Drop in hot lard and serve with wine sauce. — From Good Housekeeping. 11. — Turkish Sherbet. Boil 2 cups of granulated sugar with ^ of a pt. of water to a clear syrup • skim care- fully, and when cold stir into it % of a pt. of strained lemon juice and one cup of clear white stock. — From "Table Talk," Phila- delphia. 12. — Jaune Mange. Put into a pint of water the thin rind of a lemon and ^ lb. of sugar ; put it on the fire and allow it to simmer for 3 or 4 minutes, stirring all the time ; add an oz. and a half 81 June. of gelatine, and stir till dissolved ; then the juice of a lemon, a pint of sherry and the yolks of 8 eggs. Strain and put into moulds. Serve cold. 13. — Steamed Wheat Pudding. One pint of flour, one egg, one cup of milk, one cup of chopped suet, one table- spoonful sugar, two teaspoonfuls of baking powder

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