French Roll Fritters
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Apricot syrup sauce may be served.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 321. The excerpt below is the record exactly as published.
French Roll Fritters. — Rasp the outer film of crust from a French roll, and slice the roll into eight or ten rounds three- eighths of an inch thick. Lay these on a flat dish, and baste them with half a gill of slightly-sweetened cream, mixed with the yolks of two eggs. Let them rest in this ten minutes, basting them all the time, then lift them up one by one, let them drip for a minute, and afterwards roll them in finely-rasped ratafia powder
Cook this with the app: pantry check, scaling, and the assistant.