Orange or Plantain Fritters

Ingredients

• 5 units of orange or plantain pulp
• 2 units of yolk of egg
• 4 units of milk
• sugar to taste
• lemon to taste

Method

1. 1

   Mix pulp with yolk of egg and milk.

2. 2

   Steam mixture, then cut into pieces, egg, flour, and fry.

3. 3

   Alternatively, mix pulp with frying batter and fry.

Nutrition per serving

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 215. The excerpt below is the record exactly as published.

Orange or Plantain Fritters. — Take orange or plantain pulp 5 units, and add to it the 2 units yolk of egg and 4 units of milk ; add sugar and lemon to taste. Put in a soup-plate, and steam over a degchi. Wlien cold, cut into pieces, and egg, flour, and fry. Or simply mix the orange pulp with a frying batter, to which an egg or two is added, and fry. 12. Pets de Nonne. — Boil 10 units of water with a little sugar and salt. Mix 4 units of rice flour with a little cold water, and add to it the boiling water, stirring rapidly, and boil until the spoon will stand upright in the mixture. The more it is cooked, the lighter it will be. • Then stir in 6 units of egg beaten together, yolks and whites, and let the paste get quite cold. Then form into small balls the size of a walnut, and fry in boiling fat. Powder with sugar, and serve on a napkin. 13. Profitrolles. — Two units hutter, 2 sugar, 4 rose water, 3 ground rice, 5 of milk. Mix. Boil for 5 minutes ; let it cool. Add 6 units eggs, unbeaten, and 4 units chopped almonds. Fry in small oblong bits in boiling fat. Some chocolate or cocoatina added to this makes a change. 14. Rice Croquettes. — Three units of rice, 20 of milk, 4 units eggs, 1 of fresh butter. Swell the rice in the milk slowly till quite done, add the butter and sugar to taste, a few drops of essence of lemon, and the beaten eggs. Let the eggs set, but do not allow the mixture to boil. Set it aside till cold, then form round balls, place a spoonful of preserve or marmalade in the middle of each. Egg, crumb, and fry. CHAPTER XXXIV COLD SWEETS Cold sweets are legion, but they may be roughly divided into five classes — shapes, &c., made with farinaceous sub- stances, those made with cream, those stiffened with gelatine, clear jellies, and miscellaneous sweets of the cake and pud- ding description. For the sake of convenience we give a few recipes in each class, with the remark that these may be varied, by flavouring and decoration, to an almost endless extent. Fahinaceous Shapes. 1. Cornflour Blancmange. — Indian cooks never boil this enough. They use too much flour, and leave it with a raw Liste. The pro- portions should he 20 units of milk to 1 of cornflour. Boil the milk, reserving half a cupful to wet the cornflour. Add any flavour- ing desired and 1 unit of white sugar to the milk, and then pour on to the wetted cornflour, stirring it well. Boil till it leaves the side of the pan. Stir in a pat of butter, and pour at once into a mould tliat has been steeped in watei’. Cornflour should be boiled for at least ten minutes. Almonds may he pounded and put to the milk, or the milk may be boiled and poured on to rasped cocoanut for ten minutes, then strained. Cream may be used instead of milk. Egg spoils it. 2. Chocolate Shape, — One unit cocoatina, 4 of sugar, 20 of milk (or 10 milk and 10 cream), vanilla flavouring, 1 unit cornflour or arrown-oot. Make a hatter of the cornflour with some of the milk, add the cocoatina. Boil the milk with the sugar, and pour on to the hatter. Stir, replace in the saucepan, and boil for ten minutes until it leaves the sides. Stir in a pat of butter, and pour into an oiled mould. The cream may he whipped and stirred in at the last, but in that case the cornflour must be boiled stiller. 3. Fruit Shapes. — All kinds of syrup and fresh-pulped fruits make into nice shapes with arrowroot or cornflour. A little more 310 The Indian Housekeeper and Cook 311 than 1 unit cornflour to 20 gefathif The cornflour will, for everyday use, . v yellow The hutterman SKryl «»»<£, « ^ - W»ute1. fo. yellowi..g, or saft'ron may be used. 1- c!i,n-na Tliirtv units milk, 2 of cornflour, 3 of sugar, lemon juice, and flavouring, and pour in an oiled mould. . -Dice Cream -Twenty units milk, 10 of whipped cream 2 of 0 E.8tlie Grutze. —Ten units of Roselle (putwa juice), 5 of rasp- • ber.7 syrSN o7w,ter, 1 of pounded ataomU, 1 of rnmced c. r„, - SrS snW to taste, latliey over 1 omt of cornlloar. Boll tBl S eno’ughf and set in small mould. Serve with whipped cream. Jlelicious. 7. Sago and Tapioca Jelly.— Five units of sago well washed. Boil to a felly in 25 units of water. Add 5 units of raspberry vine- ear Ld 1 unit of red currant jelly, colour with cochineal, and pom fAto a mould, or use 20 units of water and 3 each of J™e iuice and sherry. Tapioca can be used the same way , about 3 units are sufficient. Arrowroot or cornflour also make good jellies , tbe proportion will be rather more than 1 unit to 20 of liquid. 8 Tapioca Cream.-Boil 2 units tapioca in 15 of milk, and season with sugar and vanilla. Then stir in 5 units whipped cream. This is nice poured on to some cherry jam or preserved cheuiesin a glass dish. When cold put whipped cream on the top, and decoiate. It may be flavoured with kirscli. CllEAMS Ileiiuire 2 units chip or 1 unit ground gelatine to 25 units cream. 1. Creams, Plain.— Creams (or Cremes a I’Avglaise, as they me called by French cooks) are simply whipped cream rendered firm by adding melted gelatine. Tbe amount of gelatine necessary vanes with the temperature. But in ordinary cold weather, 3 units of 312 The Complete Indian cl.ip or H of ground gelatine is enough for the ordinary pint and follows : Twenty units cream whipped to a stiff fi oth, 8 units of water Soak the gelatine in the water, and add 4 units white sugar, and melt over the fire. Stir to tlie whipped Cl earn, and add some essence. These creams may also be flavoured with cura^oa, noyeau, or any liqueur, always remembering that with sweet liqueurs little sugar is required, and that the total iquid must not e.xceed one and a half pint The mould should ■ Coffee Cream. Three units raw coffee just roasted a favm colour ;hw\. for an hour in 15 of milk, strain 'it to 2 units yolk of egg a

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