Peach Fritters a la Dauphine
From Miss Parloa's kitchen companion, 1887
Serves 6
Any kind of marmalade may be used.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 331. The excerpt below is the record exactly as published.
Peach Fritters a la Dauphine. Roll some brioche paste about one-eighth of an inch thick. Cut it into rounds with a plain or fluted cutter. Put a teaspoonful of peach marmalade in the centre of half the rounds. Wet the edges with the white of an egg, beaten slightly
Cook this with the app: pantry check, scaling, and the assistant.