Fruit Custard Fritters

Ingredients

• a pound of any juicy fruit
• a pound of granulated sugar
• half a pint of fruit syrup
• half a pint of milk
• six eggs
• a quarter of a cup of rich cream
• a teaspoon of vanilla extract

Method

1. 1

   Pick over a pound of any juicy fruit, put it into the preserving kettle with a pound of granulated sugar, boil until the sugar dissolves and the juice runs freely; strain and cool.

2. 2

   Mix half a pint each of fruit syrup and milk, add half a pound of sugar and six eggs one at a time while beating.

3. 3

   Strain the custard into a shallow dish, bake in a pan of hot water until set.

4. 4

   Cool, cut into pieces, roll in crumbs, dip in beaten egg, fry until golden brown, dust with powdered sugar, and serve hot.

Nutrition per serving

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 144. The excerpt below is the record exactly as published.

FRUIT CUSTARD FRITTERS. For fruit syrup use either the juice of any canned or preserved fruit, or make a syrup of fresh fruit as follows: Pick over a pound of any juicy fruit, put it into the preserving ket- tle with a pound of granulated sugar, boil it until the sugar is all dissolved and the juice of the fruit runs freely; then strain the syrup through a fine sieve or a jelly-bag, and cool it before using it for the fritters. Put into an earthen bowl half a pint each of fruit syrup and milk, and mix them thoroughly with an egg whip; then add half a pound of granu- lated sugar and six eggs, one at a time, beating the mixture constantly while the eggs are being added; strain the custard thus made, put it into a shallow earthen dish large enough to make the custard an inch thick; set the dish in a pan of hot water and put it into a moderate oven; watch the custard, and occasionally test it by running a small knife blade or a broom straw into it; as soon as it does not adhere to the knife or straw it is done; take the custard from the oven, and cool it in the dish in which it was baked. When the custard is cool put over the fire a fry ing-kettle half full of fat to heat; turn the custard from the dish upon a pastry board covered thickly with fine bread-crumbs, and cut it in pieces about two inches long and one inch wide, or in any fanciful shape; roll the pieces of custard in the crumbs, dip them in beaten egg, and again in the crumbs, and then fry them golden brown in the hot fat, putting them in when it begins to smoke; when the fritters are fried a golden brown take them out of the fat with a skimmer, lay them on brown paper for a moment to free them from grease, and then dust them with powdered sugar and serve them hot. FLORIDA ORANGE FRITTERS. Peel and slice two or three oranges, about quarter of an inch thick, and remove the seeds, taking care not to break the slices or squeeze out the juice; put a frying-kettle over the fire, with enough fat to half fill it, and let the fat get smoking hot; put a cup of flour into a bowl with the yolk of a raw egg, a level teaspoon of salt and a tablespoon of good olive oil; mix these ingredients smoothly together, then gradually stir in enough water to make a batter thick enough to hold a drop let fall from the mixing spoon; beat the white of the egg to a stiff froth, mix it lightly with the batter; put two or three slices of oranges in the batter, and when the fat begins to smoke lift them from the batter with a fork, drop them into the hot fat, and try them golden brown; take the fritters out of the fat with a skimmer, lay them for a moment on brown paper to free them from grease, and then dust them with powdered sugar, and serve them hot. SAUCES FOR PUDDINGS. R. BRANDY SAUCE. Put quarter of a pound of butter into a large bowl and beat it with a fork unth it is smooth and soft, gradually mix with the butter a cup of powdered sugar, beating con- stantly; when all the sugar has been beaten into the butter add the white of an egg un- beaten and beat the mixture for a minute, next place the bowl in a basin of warm water, gradually add half a gill each of brandy and boiling water, and beat the sauce for two minutes longer, then pour it into a sauce-bowl. CREAM SAUCE. Beat a half cup of fresh butter to a cream, add gradually a cup of powdered sugar, beating thoroughly all the while; when all is reduced to a light, creamy substance, add gradually, and still beating, a quarter of a cup of rich cream and a teaspoon of vanilla extract

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