Queen Fritters Beignets Souffles

Ingredients

• 1 cup water
• 2 ounces butter or lard
• 1 round cup flour
• 5 eggs

Method

1. 1

   Boil water in a saucepan and melt butter (or lard) in it.

2. 2

   Stir in flour all at once and work until smooth and cooked.

3. 3

   Remove from fire and work in eggs one at a time, beating well.

4. 4

   Heat lard in a saucepan and drop batter pieces about the size of eggs into hot lard, frying until they swell and become hollow.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 230. The excerpt below is the record exactly as published.

Queen Fritters Beignets Souffles. I cup water— >^ pint full measure. 2 ounces butter or lard — large egg size. I round cup flour — 4 ounces. 5 eggs. Set the water on to boil in a saucepan and the butter (or lard) in ic. Siir in the fl' ur all at once and work the paste thus made with a spoon till smrcth and well cooked . Take it from the fire and work in the eggs one at a time, beating in one well before adding another, and when all are in beat the mixture thoroughly against the side of the saucepan. Alake some lard hot. It will take half a sauce- panful. Drop pieces of the batter about as large as eggs and watch them swell and expand in the hot lard and become hollow and light. Only four or five at a time can be fried becauce they need plenty of room. If dropped small, say, not m.ueh larger than a walnut, the above will make 25 fritters. They show their remarkable lightness better, however, when made larger. 754— Sauce Sabayon. Boil together i cup su-jar and 54 cup water

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