Fritters

Ingredients

• two eggs
• a pinch of salt
• a half tea-spoon of rose-water
• sifted flour till just thick enough to roll out
• a tea-spoon of jelly

Method

1. 1

   Stir eggs with salt and rose-water, add flour until thick enough to roll out.

2. 2

   Cut with a cake-cutter and fry quickly in hot lard.

3. 3

   Sift powdered sugar on them while hot, and when cool, put jelly in the center.

Nutrition per serving

As published

This recipe was extracted from Buckeye cookery (1892), page 27. The excerpt below is the record exactly as published.

fritters | to fill the vessel without crowding. The cold batter will lower. the Mi temperature of the fat sufficiently to keep it at proper cooking cheat. The fritters will begin to brown very quickly, and should be . aed with a wire spoon. If they begin to color dark brown check the heat immediately. If these directions are followed ace. On _ eurately, they may be lifted from the fat and laid upon a. napkin: or: folded paper comparatively free from grease. Dust the fritters . well with sugar and nutmeg, if agreeable. For supper eat them 80, | but for dinner some nice sauce should be served. Some persons - , substitute honey or maple syrup for sauce. Fritters bear a bad reputation, but when properly made, and eaten occasionally for ae change, are quite as wholesome as many of the messes recommended as s food for ravonar | | . | | VANITIES. ; fi ra two eggs, stir in a pinch of salt and a half tea-spoor _ rose-water, add sifted flour till just thick enough to roll out, cut with a cake- cutter, and fry quickly in hot lard. Sift powdered sugar ‘on them while hot, and when cool put a tea-spoon of jelly

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