Jelly Fritters

Ingredients

• One scant cup sponge cake crumbs
• 1 cup boiling milk
• 4 eggs
• 2 tablespoonfuls powdered sugar
• 1 teaspoonful of cornstarch
• two tablespoonfuls currant or cranberry jelly

Method

1. 1

   Soak the crumbs in boiling milk and stir in cornstarch.

2. 2

   Heat all together to a boil, stirring constantly.

3. 3

   Beat yolks light and add to this as it cools, with sugar.

4. 4

   Whip in jelly gradually and fold in beaten egg whites.

5. 5

   Fry immediately.

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 44. The excerpt below is the record exactly as published.

Jelly Fritters. One scant cup sponge cake crumbs, very fine and dry, 1 cup boiling milk, 4 eggs, 2 tablespoonfuls powdered sugar, 1 teaspoonful 111 October* of cornstarch, wet in a little cold milk, two tablespoonfuls currant or cranberry jelly. Soak the crumbs in the boiling milk, and stir in the cornstarch. Heat all together to a boil stirring all the time. Beat the yolks light, and add to this as it cools, with the sugar. Whip in the jelly, a little at a time and put in the whites, beaten to a stiff froth at the last. Fry immediately. — From " Common Sense in the Household," by Marion Harland, Coyy- right 1880, 1892 by Charles Scribner's Sons. 16. — Pumpkin Custard. Pare and cut a Kershan pumpkin into pieces about 1 inch square ; place them in a por- celain-lined sauce-pan with just enough water to prevent burning. Stew slowly until ten- der, about y2 hour, then pour through a colander. To every y2 pt- of pumpkin add a piece of butter the size of a walnut, 1 ^ teaspoonfuls of salt. Mix and stand aside till cold ; then put 1 pint into a large bowl, add 1 pt. of good milk, ]/2 teaspoonful each of ground mace and cinnamon, 1 teaspoonful ground ginger, 1 cup of sugar and 4 well beaten eggs. This quantity will make 3 large, or 4 medium sized pies. 142 October. 17. — Apple Pan Cake. Beat separated 3 eggs. Pare, core and quarter 2 tart apples, cut them and reduce to a pulp, add the yolks to them and beat again, then add gradually, while beating, four tablespoonfuls of flour, and a l/2 tea- spoonful of cinnamon, now with a spoon stir in carefully the whites and bake in small cakes on a greased griddle ; roll and serve hot, dusted with cinnamon and powdered sugar.— From " Table Talk," Philadelphia. 18. — Apple Charlotte. Pare and steam until tender 6 large tart apples, then press them through a colander and add to them while hot a x/2 cup of sugar ; cover a ^ box of gelatine with a cup of cold water and soak it y2 an hour, add this to the apples and stir until dissolved ; stand in a pan of cracked ice and stir continually until the mixture begins to thicken; then add quickly and carefully a pint of cream, whipped to a stiff froth, turn this into a pudding mould and stand away until ice cold.— " Table Talk," Philadelphia. 143 October. 19. — Squash Pie. One qt. strained squash, 1 qt. of milk, 1 pint of cream, 5 eggs, 10 tablespoonfuls of sugar, 1 teaspoonful of mace; y2 teaspoon- ful of salt. This makes 4 pies. 20. — Italian Ice Cream. Two pints of cream, 2 cups of sugar, 2 lemons, juice and grated peel, 2 tablespoons of brandy. Sweeten the cream and beat in the lemons gradually, not to curdle it ; add the brandy and freeze quickly. In turning the freezer open twice during the operation, to stir and beat the contents smooth. — From ''Common Sense in the Household," by Marion Harland, Copyright 1880, 1892 by Charles Scribner's Sons. 21. — Eve's Pudding. Half a lb. of bread crumbs, half a lb. of raisins, a lb. of chopped apples, 4 eggs, a cup of sugar, butter the size of an egg, a little cinnamon and cloves. Boil in a mould. Serve with hard sauce. — From Receipts Old and New. 22. — Prune Jelly. Cover a j4 box of gelatine with a j4 cup of cold water, and stand aside for j4 an hour. 144 October* Cover i qt. of prunes with a pt. of cold water and cook slowly for y2 an hour. Then add the gelatine to the prunes, with a half cup of sugar and a pint of boiling water. With the Keystone beater, beat slowly and continually until the prunes are reduced to a pulp. Pour in a mould and stand away to harden. Serve very cold with sugar and cream.— " Table Talk." 23. — Polly's Pudding. Put a layer of sponge-cake crumbs in a dish; then a layer of jam; then another layer of cake crumbs ; then 1 of sweetened cocoanut, and another layer of cake crumbs. This pudding is steamed and should be eaten with a custard or wine sauce. Custard Sauce. — One pt. boiling milk, yolks of 3 eggs, 1 teaspoonful cornstarch ru

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