Lemon Fritters

Ingredients

• Beat up the whipped and strained yolks of five eggs
• with one-half a cup of powdered sugar
• add the grated peel of half a lemon
• one teaspoon of mingled nutmeg and cinnamon
• a little salt
• one-half a cup of cream
• two heaping cups of prepared flour

Method

1. 1

   Work all together quickly and lightly into a soft paste, just stiff enough to roll out; pass the rolling-pin over it until it be about three-quarters of an inch thick.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new home cook book (1896), page 85. The excerpt below is the record exactly as published.

a little salt. Cream for sauce. VALUABLE RECIPES. 209 COLD TAPIOCA PUDDING. Mrs. H. F. Waite. One cup tapioca in five cups water, one cup sugar and one lemon. Wash the tapioca ; add the water ; put it in a tin pail, in a kettle of water ; let it boil two hours or more and until it is perfectly clear; jusst before taking up, add a teaspoon of salt, one cup of sugar and rind and juice of a lemon; stir thoroughly; place to cool; eat with cream and sugar. TAPIOCA PUDDING. Mrs. Rice. Cover three tablespoons tapioca with water ; stand over night ; add one quart milk, a small piece of butter, a little salt, and boil ; beat the yolks of three eggs with a cup of sugar, and boil the whole to a very thick custard ; flavor with vanilla ; when cold cover with whites of eggs beaten. TAPIOCA PUDDING. Mrs. Francis M. Thatcher. Soak one cup of tapioca in milk ; add one quart of milk, one cup of white sugar, two eggs, butter the size of an egg, nutmeg and raisins to suit taste ; steam two hours. CEEAM TAPIOCA PUDDING. Mrs. A. T. HalL Soak thre^ tablespoons of tapioca in water over night; put the tapioca into a quart of boiling milk, and boil half an hour: beat the yolks of four eggs with a cup of sugar; add three tablespoons of prepared cocoanut stir in and U 210 THE HOME COOK BOOK. boil ten minutes longer; pour into a pudding dish ; beat the whites of the four eggs to a stiff froth, stir in three tablespoons of sugar ; put this over the top and sprinkle cocoanut over the top and brown for five minutes. APPLE TAPIOCA PUDDI^^^G. Mrs. C. Duffield. One cup of tapioca soaked over night in six cups of water; next morning add about six large tart apples, chopped very fine, (or more, according to the size,) then one cup of white sugar ; bake slowly about four hours ; to be eaten either warm or cold, with cream. Very del- icate for invalids. SJ^OW PUDDING. Mrs. D. One-half package Coxe's gelatine ; pour over it a cup of cold water and add one and one-half cups of sugar; when soft, add one cup boiling water, juice of one lemon and the whites of four well beaten eggs ; beat all together until very light; put in glass dish and pour over it custard made as follows : One pint milk, yolks of four eggs and grated rind of one lemon; boil. Splendid. EICE SNOW BALLS. Boil a pint of rice in two quarts of water, with a tea- spoon of salt, until quite soft, then put it in small cups, having them quite full ; when perfectly cold, turn them into a dish, take the yolks of three eggs, one pint of milk, one teaspoon corn starch ; flavor with lemon, and cook a? VALUABLE RECIPES. 211 you do soft custard ; turn over the rice half an hour pre- vious to eating it. This is a nice dessert in hot weather. Sweet meats are a good accompaniment. CHOCOLATE PUFFS. Mrs. O. L. Parker. One pound sugar sifted, one of chocolate chopped very- fine ; mix together ; beat the white of an egg, and stir in your chocolate and sugar; continue to beat until stiff paste ; sugar your paper, drop them on it, and bake in a slow oven. CREAM PUFFS. Mrs. Watson Thatcher. One and one-half cups of flou two-thirds of a cup of butter, one-half pint of boiling water; boil butter and water together, and stir in the flour while boiling; let it cool, and add five well-beaten eggs; drop on tins, and bake thirty minutes in a quick oven. Fill them with the following: One pint of milk, one cup of sugar, two- thirds of a cup of flour, two eggs ; beat the eggs, flour and sugar together, and stir them in the milk while it is boiling. When partially cool flavor with lemon. These are favorites in bake shops. DESSERT PUFFS. Mrs. N. C. Gridley, Evanston. One pint sweet milk, scant pint flour, three eggs (whites and yolks beaten separately) ; bake in cups. To be eaten with liquid sauce. 212 THE HOME COOK BOOK. PUFF PUDDING. Mrs. C. A. Rogers. Five tablespoons of flour, five tablespoons of milk, five eggs stirred smooth ; turn on a pint of boiling milk, and bake twenty minutes. To be eaten with hard sauce. MOLLY PUFFS. Mrs. George B. Gushing. One cup Indian meal scalded ; when it cools add two cups of rye meal, two eggs, one tablespoon of brown sugar, and a small half teaspoon of soda; fry them, dropped from a spoon in boiling lard. GERMAN PUFFS. H. M. Brewer. One pint sweet milk, five tablespoons flour, one table- spoon melted butter, six eggs, leaving out the whites of three ; bake in buttered cups, half filled, twenty minutes in hot oven. For Sauce. — Beat the whites of five eggs to a stiff froth, and one coffee cup powdered sugar, and the juice of two oranges; turn the pudding from the cups on to a platter, and cover wath the sauce just before sending to the table. GERMA^f PUFFS. Mrs. E. P. Thomas, Rockford, 111. One pint sweet milk, four eggs, five tablespoons flour, and a little salt. Bake three quarters of an hour. VALUABLE KECIPES. 213 LEMOI^ FEITTEES, After Marion Harland. Beat up the whipped and strained yolks of five eggs with one-half a cup of powdered sugar ; add the grated peel of half a lemon, one teaspoon of mingled nutmeg and cinnamon, a little salt, and one-half a cup of cream ; then the whites of the eggs, and then two heaping cups of prepared flour

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