Queen Fritters
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 4
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 90. The excerpt below is the record exactly as published.
QUEEN FRITTERS. BEIGNETS SOUFFLES. Prepare the paste No. 104. Drop the batter, with a spoon, into the hot grease in the shape of small eggs; fry to 3 nice color; let drain, and serve hot with a vanilla cream sauce
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