Roman Fritters

Ingredients

• three cups of milk
• a tablespoon of butter
• four eggs
• a tablespoon of brandy
• enough semolina, or fine white cornmeal

Method

1. 1

   Sweeten three cups of milk and scald; add a tablespoon of butter and remove from fire.

2. 2

   When slightly cool, add the beaten yolks of four eggs.

3. 3

   Stir in enough semolina, or fine white cornmeal, to make a firm paste.

4. 4

   Add a tablespoon of brandy and set aside to stiffen on a platter.

5. 5

   Cut into circles, dip in flour, fry in deep fat until brown.

6. 6

   Drain, dust with powdered sugar and serve, if possible, with gooseberry jam.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 69. The excerpt below is the record exactly as published.

tablespoons of butter. Stir in slowly a cup of flour and cook until the dough leaves the sides of the saucepan. Cool a little and beat in, one by one, three eggs and two tablespoons of sugar, beating very hard. Drop teaspoons of the batter into deep hot fat, cooking a few at a time, until golden brown. Drain, pile on a hot dish and cover with a thick fruit syrup. 453. POTATO BEIGNETS— FRENCH Beat into a cup of mashed potatoes two beaten eggs, two tablespoons of grated cheese, three tablespoons of flour, a pinch of salt and paprika. After beating hard let stand for an hour; then drop by small spoonfuls into hot fat in a saute pan. When brown and puffed up, drain on paper and serve very hot. 454. ROMAN FRITTERS Sweeten three cups of milk and scald ; add a table- spoon of butter and remove from fire. When slightly cool, add the beaten yolks of four eggs. Stir in enough semo- lina, or fine white cornmeal, to make a firm paste. Add a 126 PANCAKES, FRITTERS, DUMPLINGS tablespoon of brandy

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