Fried Paste

Ingredients

• oil or Albene
• sugar
• Any stewed fruit

Method

1. 1

   Roll out the paste three-quarters of an inch thick, stamp into small rounds, and fry in oil or Albene.

2. 2

   The fat should not be too hot.

3. 3

   Sift sugar over the rounds and serve with stewed fruit.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 85. The excerpt below is the record exactly as published.

sugar over the pancakes. If whites of eggs are not handy, a teaspoonful of baking- powder instead makes excellent pancakes ; but, of course, they are not so nourishing. 394. Buckwheat Pancakes. Ingredients. Four tablespoonfuls of Buckwheat Meal. Whites of two Eggs. Half a pint of Milk. Half a teaspoonful of Baking-powder. Whisk the whites of the eggs for a few minutes, then sprinkle in the meal a little at a time, add the milk, and beat well for ten minutes ; let it stand for one hour, then fry as ordinary pancakes in a small frying-pan that has had a well-greased piece of paper rubbed over it. Serve very hot, with syrup. BREAD, PASTRY, CAKES, &e. 195 395. Paste (Fried). When paste, made according to either of the recipes, has been kept two or three days, and it is not required for tarts, &c., a very nice dish can be made by rolling it out three-quarters of an inch thick, and stamping it into small rounds, and frying these in either oil or Albene. The fat must not be quite so hot as for general frying. If the cook tries it by throwing in a bit of bread, and puts in the paste as soon as the bread crisps, and before the fat is hot enough to brown it, then the paste will be done perfectly. The rounds of pastry should have sugar sifted over them, and be piled on a dish paper. Any stewed fruit

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