Praline Fritters

Ingredients

• three ounces of castor sugar
• two ounces of finely chopped almonds
• a custard prepared as for cremes
• cut it into pieces, say two inches long
• three-quarters of an inch wide
• a quarter of an inch thick
• the batter described in Menu xxv.

Method

1. 1

   Melt sugar over low fire until brown, mix in chopped almonds, pour onto a slab to harden, then pound to powder.

2. 2

   Flavor custard with praline, steam until firm, cool, cut into pieces, dip in batter, and finish as with banana or peach fritters.

3. 3

   Serve similarly.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 71. The excerpt below is the record exactly as published.

three ounces of castor sugar over a low fire, stir till it turns brown, then mix in two 4. Praline ounces of finely chopped almonds : stir well, fritters. when a rich colour empty the contents of the pan on a slab or tin. It will soon harden ; then pound it to powder and use. With this flavour a custard prepared as for cremes an caramel.^ steam this in a mould till firm, and let it get cold. Then turn it out, cut it into pieces, say two inches long, three-quarters of an inch Avide, and a quarter of an inch thick. Dip these in the batter described in Menu xxv.

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