Henriettes

Ingredients

• 1 egg, yolk and white beaten separately
• 1 saltspoonful baking-powder
• 1/2 cup cream
• 1 teaspoonful wine or brandy
• 1 saltspoonful salt
• Flour enough to roll out.

Method

1. 1

   Roll as thin as a wafer, and cut with a pastry jigger into small squares or diamonds.

2. 2

   Fry in boiling lard.

3. 3

   Drain, and sprinkle with powdered sugar.

4. 4

   If less flour is added, make a thick, stiff batter instead of a dough, and press the batter through a pastry tube into boiling lard, making rings or any shape preferred.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 67. The excerpt below is the record exactly as published.

egg, 3'olk and white beaten sep- arately. saltspoonful cinnamon or mace. % saltspoonful salt. Flour enough to roll out. Eoll the dough one fourth of an inch thick. Cut in rectangular pieces, two and a half by three and a half inches ; then make five in- cisions lengthwise, cutting to within one third of an Fig. 5. Cruller. Fig. 6. Cruller after Folding. inch at each end. Take up every other strip, fold each strip together slightly in the middle, and drop them into hot fat. io6 The Boston Cook Booh "Wonders, or Cheats. Beat one egg ; add one saltspoonful of salt and enough flour to make a very stiff batter. Roll out as thin as a wafer, cut with large round cutter, and fry one minute in hot fat. Serve with honey or syrup, or with cream and jelly, or any delicate pudding sauce. Henriettes. 1 egg, yolk and white beaten sep- 1 saltspoonful baking-powder arately. % sahspoonful cinnamon, cup cream. 1 teaspoonful wine or brandy. 1 saltspoonful salt. Flour enough to roll out.

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