Dariols
From Salads, sandwiches, and savouries, 1901
Dariols can be stored for 2-3 days. If they break, mask with more batter and fry again.
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 60. The excerpt below is the record exactly as published.
Dariols. — Have ready some clean boiling fat, and plunge the dariol fryer with thi*ee moulds into this till it is quite hot ; then mask the sides and bottoms quickly with frying batter, carefully trimming off the superfluous batter round the top •edge with your finger or a knife, and fry at once in the boiling fat till of a nice golden colour ; then lift off the cases (when done they should slip off •quite easily), return them at once to the fat for a minute to crisp the insides, and, after draining them well, either fill them with whatever ragout, &c., you wish to use, or else store them in an air-tight box till wanted, as they will keep well for two or three •days, and are convenient to have ready. If by GARNISHES, &c. 125. any chance the dariols should bi*eak in the frying,, lift them up at once, mask with a little more batter over the crack, smoothing it on lightly, return it to the fat, and cook as before till crisp.. Frying Batter for Dariols. — Put into a bowl 4oz. of fine sifted flour, two whole raw eggs, and one- and a half tablespoonfuls of salad oil, and mix it all to a smooth, rather thick paste, working in' rather over a gill of cold water
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