French Fritters
From With a saucepan over the sea, 1902
Serves 4
Presented as published in 1902. 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 With a saucepan over the sea (1902) by Adelaide Keen, page 66. The excerpt below is the record exactly as published.
5 ounces of flour and stir until it is smooth, then take it off the fire, and add, one by one, beating between each, 5 eggs, beat them until light and drop in spoonfuls in boiling fat. Dust with powdered sugar and serve with wine sauce. FRENCH FRITTERS. Make a batter as for the recipe above, roll it out very thin, and cut into rounds. Put two of these together with a filling of orange or pineapple marmalade, strawberry jam or preserve, free from juice. Pinch the edges and fry brown. Dust with sugar
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