Custard Fritters

Ingredients

• one pint of milk
• one gill of sugar
• three table-spoonfuls of corn-starch
• one table-spoonful of butter
• half a teaspoonful of salt
• two eggs
• the grated yellow rind of one lemon
• one-eighth of a small nutmeg
• two table-spoonfuls of gelatine

Method

1. 1

   Soak the gelatine for two hours in four table-spoonfuls of the milk.

2. 2

   Mix the corn-starch with half a cupful of the milk.

3. 3

   Put the remainder of the milk, the grated lemon rind and nutmeg, on the fire in the double-boiler.

4. 4

   When hot, add the sugar.

5. 5

   Beat the eggs well, add to the corn-starch and milk mixture, add salt, and stir into the boiling milk.

6. 6

   Cook six minutes, stirring all the time.

7. 7

   Add the soaked gelatine and butter.

8. 8

   Butter a shallow cake-pan, pour the hot mixture into it, and cool.

9. 9

   When ready to fry, beat two eggs, add sugar, lemon rind, and nutmeg.

10. 10

    Cut the firm custard into squares, cover with egg mixture, roll in breadcrumbs, and fry in hot fat for two minutes.

11. 11

    Drain, sprinkle with sugar, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 204. The excerpt below is the record exactly as published.

Custard Fritters. For the custard use one pint of milk, one gill of sugar, three table-spoonfuls of corn-starch, one table-spoonful of butter, half a teaspoonful of salt, two eggs, the grated yellow rind of one lemon, one-eighth of a small nutmeg, grated, and two table-spoonfuls of gelatine

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