German Fritters, or Brioche Fritters
From Cassell's dictionary of cookery, 1892
Serves 4
Best served hot.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 591. The excerpt below is the record exactly as published.
rman Fritters, or Brioche Frit- ters.— Take as much brioche paste (see Brioche Paste) as may be required. Roll it out till it is a quarter of an inch in thickness. Stamp it into small rounds with the top of a wine glass, put a small piece of jam on half of these, moisten the edges, and cover each one with a similar round to that on which the jam is laid. Press 17 the two pieces of paste securely together, lay the wine-glass or cutter once more over them, to trim them evenly; then put the fritters gently and carefully into a pan of hot fat, and fry them until lightly browned. "When done, drain them from the fat, and serve as hot as possible. They should be piled on a hot napkin, with a little sifted sugar and powdered cinnamon
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