Rhubarb Fritters

Ingredients

• five or six rhubarb stalks
• a pint of flour
• half a pint of water
• a pinch of salt
• a pint of milk
• two well-beaten eggs
• a large table-spoonful of lard or sweet dripping
• a tea-spoonful of sugar
• a grate of nutmeg

Method

1. 1

   Pare and cut rhubarb small.

2. 2

   Beat flour with water to a smooth paste, add salt, milk, and eggs, then stir in rhubarb.

3. 3

   Heat lard in a frying pan, drop in batter by spoonfuls, flatten tops, and fry until browned on both sides.

4. 4

   Drain and serve with butter, nutmeg, and sugar.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1522. The excerpt below is the record exactly as published.

Rhubarb Fritters.— Pare five or six rhubarb stalks, and cut them small. Beat a pint of flour to a smooth paste with half a pint of water, add a pinch of salt, a pint of milk, and two well-beaten eggs, then stir the rhu- barb into the batter. Put a large table-spoon- ful of lard or sweet dripping into a thick- bottomed frying-pan. Melt this, and when it is boiling hot, put in the batter by spoonfuls, and keep each spoonful separate. Flatten the tops of the fritters a little, and when one side is brightly browned, turn them over upon the other. AVhen they are done enough drain them, and serve on a hot dish with a little piece of butter, a grate of nutmeg, and a tea- spooirful of suga

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