Custard Fritters (Creme Frite)

Ingredients

• 2 table-sps. flour
• £ pt. milk
• 1 table-sp. castor sugar
• A pinch of salt
• 2 yolks of egg
• 1 white of egg
• Flavouring
• Egg and bread-crumbs

Method

1. 1

   Mix flour with milk, cook until it thickens.

2. 2

   Stir in salt, sugar, eggs, and flavouring.

3. 3

   Cut into shapes, coat with egg and breadcrumbs, and fry until brown.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 676. The excerpt below is the record exactly as published.

e yolks of eggs, salt, and seasoning, and mix well. Beat the whites to a stiff froth and mix them in lightly at the last, along with the carbonate of soda. Fry small portions at a time in a saucepan of boiling fat. When nicely browned, drain and dust over with castor sugar. Sufficient for 3 or 4 persons. Probable cost, 6 d. 1879. Cherry Fritters (Beignets aux Cerises) 1 lb. fresh cherries. Powdered sugar. Angelica. Frying batter. A little kirsch or wine. Stone the cherries, and put five or six at a time on to thin strips of angelica. (If the angelica is hard to cut, it ought to be soaked for a short time in hot water.) Sprinkle with sugar and a few drops of kirsch or other liqueur or wine. Steep for a few minutes, then finish in the same way as Apple Fritters (Recipe 1867). Sufficient for 4 or 5 persons. Probable cost, lOtf. 1880. Crofites au Rhum Some plain cake or I 1 gill water. fancy bread. 2 or 3 table-sps. rum. Butter. | 1 table-sp. sultanas. I lb. loaf sugar. j 1 table-sp. currants. To Prepare the Grodtes. — Take some plain cake, such as sponge cake or Madeira cake, or light fancy bread, such as tea cake or brioche, and cut it in convenient-sized slices of about half an inch in thickness. Melt some butter in a frying pan ; when smoking hot, put in the slices of cake, and brown them nicely on both sides. Drain a minute or two to absorb the grease. The Syrup. — Put the sugar and water into a saucepan, and boil them together until they form a syrup. Add the rum and currants and sultanas veil cleaned. Boil together a few minutes, and use as directed. To Finish. — Arrange the croutes neatly on a hot dish, pour the syrup over boiling hot, soak a minute or two and serve. 1881. Currant Fritters J lb. flour. 1 tea-sp. baking powder. 1 oz. butter. 2 table-sps. sugar. A little milk. 2 oz. currants. 1 tea-sp. baking powder. Rind of J lemon. 2 eggs. Sieve the flour and baking powder on to a sheet of paper. Put the butter and sugar into a basin and cream them together with a wooden spoon. Add the yolks of eggs, and then the flour and milk by degrees. Next add the currants carefully pre- pared and the grated rind of half a lemon or any other flavouring preferred, and, lastly, stir in the whites of eggs beaten to a stiff froth. Form the mixture into small portions about the size of a walnut, drop them into boiling fat, and fry until a pretty brown colour and thoroughly cooked. Sprinkle well with sugar, and serve piled up on a lace-edged paper. Sufficient for 4 or 5 persons. Probable cost, 8 d. 1882. Custard Fritters (Creme Frite) 2 table-sps. flour. £ pt. milk. 1 table-sp. castor sugar. A pinch of salt. 2 yolks and 1 white of egg- Flavouring. Egg and bread-crumbs

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