Lemon Fritters

Ingredients

• five eggs
• 1lb. of powdered white sugar
• 1 saltspoonful of nutmeg
• 1 saltspoonful of cinnamon
• 1 pint of cream
• 1lb. of self-raising flour

Method

1. 1

   Beat yolks of eggs with sugar, mix in nutmeg, cinnamon, and cream.

2. 2

   Whip in egg whites and add self-raising flour.

3. 3

   Roll out to 1/4 inch thick, cut into rounds, and fry in boiling lard.

4. 4

   Drain on warm paper and serve hot with a sauce made of beaten egg whites, wine, sugar, grated peel, and juice of two Lemons.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 297. The excerpt below is the record exactly as published.

Lemon Fritters. -Beat up the yolks of five eggs together with jib. of powdered white sugar. Mix with them, when beaten quite light, 1 saltspoonful each of nutmeg and cinna- mon, and j- pint of cream ; whip in lightly the whites of five eggs whisked to a froth, and then add fib. of self- raising flour, working it in as quickly and lightly as pos- sible; it should form a paste only just stiff enough to roll out. Take the rolling-pin and roll out the paste to a thick- ness of fin. Cut it into round pieces with a tumbler or a cake-cutter and fry in boiling lard; they ought to puli' up a good deal during the frying. Lay them on warm paper to drain. Serve liot with a sauce made of the whites of two eggs beaten as stiff as possible together with 1 glass of wine, 4 lb. of powdered white sugar, the grated peel of one Lemon and the strained juice of two. Lemon Froth. —Dissolve 2oz. of gelatine previously soaked in 1 pint of boiling water, then pour in 1 pint of cold water and add the rinds and strained juice of six Lemons. Let it stand till it begins to set, then take out the rinds and add the whites of twelve eggs beaten to a still' froth. When well-beaten into the jelly, turn it into a glass bowl, garnish with ratafias, and serve. See Fig. 1065. Lemon Granite-Ice. —Mix f pint of filtered Lemon-juice with 3 pints of syrup at 28deg., and freeze it into icicles For details respecting Culinary Processes, Utensils, Sauces, ice., referred to, see under their special heads. 844 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Lemons — continued. in a freezing-pot ( see Ices). The granite should be served in small glasses. Lemon Honey. — (1) Beat a dozen eggs till very light, add to and mix with them 2lb. of sugar, ilb. of butter beaten to a cream, and the strained juice of six Lemons, and set the mixture over a slow fire till it boils. Keep well stirred and be careful that it does not burn. This is a good remedy for a cough. (2) Put 1 breakfast-cupful of sugar into a saucepan, also the grated rinds and juice of three Lemons, and a piece of butter weighing about 2oz. Stir it over the fire till boiling, then add the beaten yolks of six eggs, and continue stirring till thick. This preparation can be used for tarts, or eaten on bread-and-butter ; it makes a splendid substitute for jam, and is a general favourite. Lemon Honeycomb. — (1) Strain the juice of one or two Lemons into a glass dish, and add sugar to taste. Beat the white of an egg into h pint of cream

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