Plain Fritters

Ingredients

• 1 cup milk
• 2 eggs
• 1 y^ cups flour
• 1 teaspoon salt
• 1 teaspoon baking-powder

Method

1. 1

   Sift flour and baking powder together twice, beat the eggs to a froth, then beat all thoroughly together, stiff enough to cut soft with a spoon to drop into boiling lard; when brown on one side turn and brown on the other; a wire skimmer is best to take them out with; then sprinkle fine sugar over them while hot, and cinnamon if you like.

Nutrition per serving

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 7. The excerpt below is the record exactly as published.

Plain Fritters. I cup milk 2 eggs I y^ cups flour I teaspoon salt I teaspoon baking-powder Sift flour and baking powder together twice, beat the eggs to a froth, then beat all thoroughly together, stiff enough to cut soft with a spoon to drop into boil- ing lard; when brown on one side turn and brown on the other; a wire skimmer is best to take them out with; then sprinkle fine sugar over them while hot, and cinnamon if you like. If fat gets too hot drop in two or J TA^ Queen Cook Book zj three slices of raw potatoes or a bit of dry bread, which furnishes something for the heat to act upon. Test the heat also by dropping in a little bit of batter. If the heat is right it will quickly rise in a light ball with a splutter, and soon brown; serve hot. Pork fritters are made by dropping bits of fried breakfast bacon in the batter. Fruit fritters by dipping quarters or halves in batter, having one piece in each fritter. Moisten the flour with milk an hour before using, that the flour may swell and thus be lighter. Do not put a fork in them; lay them on brown paper to drain a minute. Sweet Corn Oyster Fritters. 2 finely floured crackers, i pint grated sweet com or more if needed 2 eggs Salt and'pepper Must hold together well. Beat well together; have ready in spider your hot lard (half of it beef drippings is better, they will not soak fat so much) but not scorching hot, drop in little cakes about the size of an oyster, when brown turn and fry on the other side, watching constantly for fear of burning. If fat is just right heat, the corn fritter will be light and delicious; if not, soggy. Beat the whites of eggs to a stiff froth just before frying. Serve hot to eat with meats; have them cooking while the table is being served. Japanese Fritters. Cut stale bread into slices a half inch thick, then cut the slices in pieces about two inches square. Soak these squares in fritter batter, about one minute and fry in boiling fat, turning them as they brown; when 28 The Queen Cook Book done skim out with wire skimmer, lay on brown paper, serve hot. Serve with fairy sauce, or maple syrup. French Fritters. I tumbler water '^ cup butter I teaspoon sugar i teaspoon salt Put all together in stew pan on the stove, and when well heated so that the butter is thoroughly melted, stir in rapidly one heaping pint of flour. Take it from the fire and break in one egg, blend it and break in another, and then another, till five have been broken in; then in very hot lard and butter drop spoonfuls of this mixture and cook as fritters. When you take them out roll them in sugar and cinnamon, or eat with fairy butter, as you like. From a French Chef in Heidelberg. Fried Cakes. I cup milk I tablespoon butter I cup fine sugar 2 teaspoonsbaking-powder I teaspoon salt

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