French Fritters

Ingredients

• one cup flour
• one-fourth teaspoon salt
• two teaspoons baking powder
• three-fourths cup milk
• one egg well beaten
• one tablespoon melted butter
• currant jelly
• powdered sugar

Method

1. 1

   Mix and sift dry ingredients, add milk, beaten egg, and melted butter.

2. 2

   Fry like griddle cakes.

3. 3

   Spread with jelly, roll, and sprinkle with powdered sugar.

Nutrition per serving

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 4. The excerpt below is the record exactly as published.

French Fritters Mix and sift one cup flour, one-fourth tea- spoon salt, and two teaspoons baking powder. Add three-fourths cup milk, one egg well beaten, and one tablespoon melted butter. Fry same as griddle cakes. When cooked, spread with currant jelly, roll, and sprinkle with powdered sugar. Beat jelly with a fork, before attempting to spread. 29 EGGS 3i And eggs — even they have their moral. See how they come and go. Every pleasure is transitory. We can't even eat long Dickens 32 IV EGGS Boiled Eggs When water boils in blazer carefully put in with a spoon the number of eggs desired, having sufficient water to cover them. Cover and place over hot-water pan, that eggs may cook in water at the proper temperature. Cook from seven to eight minutes if preferred " soft boiled." Poached Eggs Have blazer two-thirds full of boiling water. Break each egg separately into a saucer, and slip into the pan. Cover and place blazer over hot water pan. Let stand until whites of eggs are firm. Remove from pan to circular pieces of buttered toast. Sprinkle with salt and pep- per, and place on top of each one-fourth tea- spoon butter. Eggs & la Finoise Prepare Poached Eggs and serve with to- mato sauce. 33 Chafing Dish Possibilities Buttered Eggs Melt three-fourths tablespoon butter in a hot blazer, slip in carefully one egg, sprinkle with salt and pepper, and cook until the white is firm, turning once during the cooking. Attempt to cook but one egg at a time. Eggs a la Suisse Melt one tablespoon butter in blazer, add one-half cup thin cream, and as soon as cream reaches the boiling point, slip in carefully three eggs, one at a time. Place over hot water pan, sprinkle with salt and pepper and a few grains cayenne. When whites are nearly firm, sprinkle with grated cheese and finish the cooking. Serve on circular pieces of buttered toast. Strain cream remaining in pan over eggs. Eggs in Brown Butter Melt one-half tablespoon each lard and butter in hot blazer. Break one egg in a saucer, and slip carefully into dish. Cook until white is firm, turning egg once. So continue until a sufficient number are cooked. Brown four tablespoons butter, add one tablespoon Tar- ragon vinegar, one teaspoon Chili sauce, one teaspoon lemon juice, and one-fourth teaspoon salt

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