Mid-Lent Fritters

Ingredients

• three cupfuls of milk
• an ounce of butter
• a little sugar
• the yolks of four eggs
• sufficient semolina
• a tablespoonful of brandy

Method

1. 1

   Boil the milk with the butter and a little sugar, then blend it with the yolks of eggs and sufficient semolina to make the whole into a tolerably firm paste.

2. 2

   Form the paste into rings, dust with flour, and fry in lard.

3. 3

   They should be sprinkled with sugar before serving, and are usually eaten with gooseberry jam.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 187. The excerpt below is the record exactly as published.

Mid-Lent Fritters. Boil three cupfuls of milk with an ounce of butter and a little sugar, and then blend it with the yolks of four eggs and sufficient semolina to make the whole into a tolerably firm paste. Add a tablespoonful of brandy

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