Fritters with Lemon Sauce

Ingredients

• Beat the yolks of 2 eggs
• 1/4 cup of milk
• 1 salt spoonful of salt
• a cup of flour
• 1 tablespoonful olive oil
• 1 teaspoonful lemon juice
• 1 1/4 cups of sugar
• 1/2 cup of butter
• 1 egg beaten light
• the juice of 2 lemons
• 1 1/2 cups boiling water

Method

1. 1

   Beat yolks, add milk, salt, and flour.

2. 2

   Add olive oil and lemon juice.

3. 3

   Beat egg whites to stiff froth and mix.

4. 4

   Fry spoonfuls in hot fat.

5. 5

   For sauce, cream sugar and butter, add beaten egg and lemon juice, stir in boiling water gradually.

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 2. The excerpt below is the record exactly as published.

Fritters with Lemon Sauce. Beat the yolks of 2 eggs light, add }4 cup of milk, 1 salt spoonful of salt and a cup of flour. Beat well. Add 1 tablespoonful olive oil and 1 teaspoonful lemon juice. Beat the whites of the eggs to a stiff* froth ; mix with the batter, beat again. Fry by the spoonful in deep hot fat. Serve with lemon sauce. 9 January. Lemon Sauce. — Beat to a cream ij4 cups of sugar and ^ CUP °f butter; add i egg beaten light and the juice of 2 lemons, beat together thoroughly; put in the farina boiler, add 1 ]/2 cups boiling water

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