Fritters
From Fifty dinners, 1895
Serve with lemon cut into quarters and additional castor sugar.
Presented as published in 1895. 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 Fifty dinners (1895) by A. R. Kenney-Herbert, page 39. The excerpt below is the record exactly as published.
fritters should be managed in this way : — Put plenty of clarified beef suet or fresh lard into a j(7«/t’-pan, thus preparing a bath at least an inch deep of melted fat. Heat this till a piece of bread plunged into it fizzes very freely, then pour the batter into it by dessert- spoonfuls at a time. On entering the boiling fat these will acquire fantastic shapes, swelling out, and crisping. Let them get a rich golden brown, then drain them with the perforated slice, and dry them on your wire 86 FIFTY DINNERS. drainer, repeating the process till the batter is ex- pended. When dry dish the fritters piled up upon a hot napkin, sprinkle them with lemon-juice, and dust castor sugar
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