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Ordinary Souffled Fritters

Name: Ordinary Souffled Fritters
Yield: 3 servings
Ingredients: Put one pint of water; three and a half oz. of butter; a pinch of salt; two pinches of sugar; two-thirds lb. of sifted flour; seven eggs

From A guide to modern cookery, 1909

Serves 3

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 411. The excerpt below is the record exactly as published.

ORDINARY SOUFFLED FRITTERS Put one pint of water, three and a half oz. of butter, a pinch of salt and two pinches of sugar into a saucepan. Boil; take the utensil off the fire in order to add two-thirds lb. of sifted flour, and mix up the whole. Then dry this paste as directed for pate a choux (No. 2373); and finish it, away from the fire, with seven eggs

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