Indian Fritters

Ingredients

• 3 tablespoonfuls flour
• sufficient boiling water
• yolks of 4 eggs and whites of 2
• into boiling dripping

Method

1. 1

   Put flour into a basin, and pour over sufficient boiling water to make stiff paste, taking care not to have it lumpy.

2. 2

   Leave to cool, then break into it, without first beating, yolks of 4 eggs and whites of 2.

3. 3

   Stir and beat well together.

4. 4

   Drop a dessertspoonful at a time into boiling dripping, and fry light brown.

5. 5

   They ought to rise to be almost like balls.

6. 6

   Serve on hot dish with a spoonful jam dropped between each.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 113. The excerpt below is the record exactly as published.

Indian Fritters. Put 3 tablespoonfuls flour into a basin, and pour over sufficient boiling water to make stiff paste, taking care not to have it lumpy. Leave to cool, then break into it, without first beating, yolks of 4 eggs and whites of 2. Stir and beat well together. Drop a dessertspoon- ful at a time into boiling dripping

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