French Cream Fritters

Ingredients

• A half-pint of cold water
• half-pint flour
• three whole eggs
• the white of a fourth
• one tablespoonful of butter
• one tablespoonful of sugar
• grated peel of half a lemon
• tiny pinch of salt

Method

1. 1

   Boil water, sugar, butter, salt, and lemon peel.

2. 2

   Cool, stir in flour, return to heat until it boils.

3. 3

   Add eggs one at a time, then the beaten egg white.

4. 4

   Drop into boiling fat and serve with powdered sugar.

Nutrition per serving

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 176. The excerpt below is the record exactly as published.

e table-spoonfuls of butter or salad oil. Add to this blend the flour, a little at a time, and then the water. Beat it well and let it stand at least two hours. When ready to use stir in the whites of the eggs, which have been beaten into a froth. For fruit fritters, a table- spoonful of brandy and one of sugar are to be added. For clam and oyster fritters, use their juice and less water. Frying baskets of fine wire to fit the frying kettle can be bought at almost any house-furnishing store. Heat the fat slowly. When a bluish smoke rises from the centre of the kettle the fat is hot. After the frying has been finished, strain the fat through a cloth. If this is done, the same fat can be used several times. Apple Fritters. — Cut a dozen large, juicy apples into slices, after peeling and coring them. Throw the slices into the batter. Have ready a pan of equal parts of lard and butter, boiling hot. Take the batter up in a ladle, allowing a slice of apple to each fritter, and drop into the hot lard. Fry brown, drain a moment, and serve with powdered sugar and nutmeg. Banana Fritters. — Peel half a dozen bananas and cut them in two, and then lengthwise. Put the pieces of fruit in a bowl and sprinkle over them two table-spoonfuls of sugar and three of sherry wine. Let them stand two hours in a cool place. Dip the pieces of banana into the batter, and drop them into hot fat and cook a delicate brown. Drain them on brown paper and serve hot with a lemon sauce. Bread and Fruit Fritters. — Take twelve slices of bread and butter, cut off the crust, and let them be of equal thickness ; spread them over with jam — any sort that may be liked — and make a cover with an- other slice ; press them tightly to- gether, and cut them into any desired forms. Dip them in batter and fry in boiling lard about ten minutes ; dry them before the fire on a piece of blotting-paper and serve on a napkin, with sifted sugar sprinkled over. Cheese and Spaghetti Fritters. — Boil a scant half-cup of spaghetti very tender, drain, and chop fine. Stir into it a large table-spoonful each of grated cheese and cream, and season with salt and a little cayenne. Have ready some good puff paste, rolled out very thin. Cut it into rounds, lay on each piece a spoonful of the spaghetti-and-cheese mixture, double over, and pinch the edges to- gether that the contents may not escape. Dip in egg, drop into boiling fat, and fry to a light yellow. Clam Fritters. — Take the clams from the shells and put them into a stewpan. Add about half the strain- ed liquor, and a little black and cayenne pepper mixed. When they have stewed slowly about twenty 154 Corn Fritters FRITTE RS Peach Fritters minutes, take them off the fire, drain the liquor off, and mince them fine, leaving out the hard parts. The fat should be very hot. Corn Fritters. — To six ears of grated corn add four table-spoonfuls of sweet, rich cream, half a coffee- cupful of flour, the yolks of three eggs — the whites beaten separately and then stirred in. Salt, and fry as other fritters, in hot butter. Milk will do in place of cream, but is not so nice. Serve with wine sauce. French Cream Fritters. — A half- pint of cold water; half-pint flour; three whole eggs, and the white of a fourth; one table-spoonful each of butter and sugar; grated peel of half a lemon ; tiny pinch of salt

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