Fritters

Ingredients

• four tablespoonfuls of castor sugar
• one tablespoonful of finely chopped orange peel
• half a salt-spoonful of salt
• the well-beaten yolks of five eggs

Method

1. 1

   Turn the batter into a saucepan, and stir it over a moderate fire for twenty minutes without letting it boil; then remove it to the side, and mix in the sugar, orange peel, salt, and egg yolks.

2. 2

   Butter a baking-sheet, and when the custard is well mixed, spread it on a dish to about one inch in thickness.

3. 3

   When cold, cut it into equal-sized pieces, dip them in beaten egg and then in breadcrumbs, and fry in butter till golden brown.

4. 4

   Drain the fritters, dust with castor sugar, and serve on a hot dish.

Nutrition per serving

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 155. The excerpt below is the record exactly as published.

four tablespoonfuls of castor sugar, one tablespoonful of finely chopped orange peel, half a salt- spoonful of salt, and the well-beaten yolks of five eggs. Butter a baking-sheet, and when the custard is well mixed spread it on a dish to about one inch in thickness. When cold cut it into equal-sized pieces, dip them in beaten egg and then in finely grated breadcrumb, and fry in butter till a golden brown. Drain the fritters

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