Jam Fritters

Ingredients

• some small sponge cakes
• with jam
• three whipped whites of egg
• some batter made with white wine
• icing sugar

Method

1. 1

   Cut sponge cakes, spread with jam, moisten edges, stick together, dip in batter, fry, drain, sprinkle with icing sugar, and glaze.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 84. The excerpt below is the record exactly as published.

Jam fritters, Fricandeau of sturgeon. Cut up a piece of sturgeon into slices about five inches thick, skin them, lard with fine fillets of bacon, sprinkle with flour, and lay in a stew-pan on melted bacon, with the larded sides downwards ; when brown take off the fire Chop up some mushrooms, and lay them in a tin dish, moisten with essence of ham, lay the fillets of sturgeon on this, with the larded sides upwards, cover the dish, and simmer in a very slow oven for an hour. Scalloped auenelles of carp, eel pout, cod, or whiting. Prepare the same as scalloped mussels (see 22nd of October), \sith the following exceptions :—With scalloped whiting use a little fresh herring ; with cod stir in some double cream ; and with carp add some chopped eel. A great improvement to this dish is, if possible, to add some pounded truffes, which have been boiled in stock. Jam fritters. Cut some small sponge cakes in half, spread both halves with jam, moisten the edges with water, stick them firmly together ; add three whipped whites of egg to some batter, made with white wine, dip the cakes into it, and fry ; when done, drain, place them on a board, sprinkle with icing sugar

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