Royal Fritters

Ingredients

• Put 1 pt. of milk
• add the juice of 1 lemon
• Beat 3 eggs until very light
• add ½ of a nutmeg
• 2 tablespoonfuls of powdered sugar
• sufficient flour, about ½ cup

Method

1. 1

   Heat milk, let curd settle, drain and add to beaten eggs.

2. 2

   Mix in nutmeg, sugar, and flour to form a smooth batter.

3. 3

   Fry spoonfuls in hot lard until light brown.

4. 4

   Drain and serve hot, dusted with powdered sugar.

Nutrition per serving

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 21. The excerpt below is the record exactly as published.

2 tablespoonfuls of powdered sugar ; mix and heap over the top of the tarts, return to the oven a moment to brown. — From "Table Talk," Philadelphia. 19. — Vanilla Parfait. Whip 1^ pts. of cream until light and dry. After all the cream is nicely whipped add ^ of a cup of powdered sugar and a dessertspoonful of vanilla, mix carefully and pour into a mould that has a tight-fitting 69 May. cover. Put on the lid and bind the crevice with a strip of muslin dipped in suet ; pack the moulds in salt and ice, cover and stand away for 2 hours to quietly freeze. This is especially nice with frozen fruits. — " Table Talk." 20. — Strawberry Water Ice. One qt. of strawberry juice, the juice of 2 lemons, 1 lb. of sugar and 1 pt. of water; mix well and stand aside for 1 hour and then freeze it.— "Table Talk," Phila. 21. — Cerealine Blocks With Jelly. Put 1 pint of cream in a double boiler, add sufficient cerealine, about 1^ cups, to make a thick batter ; add a teaspoonful of salt and beat until smooth and light, turn into a square tin mould to cool ; when cold, turn out and cut into blocks. Drop quickly into smoking hot fat and cook until a golden brown. Drain on soft brown paper; dust with powdered sugar and serve with the following : Currant Jelly Sauce. — Put y2 tumbler of currant jelly into a bowl and beat until it is thoroughly aerated ; then mix in carefully the well-beaten white of one egg ; stand in a cold place until wanted. — "Table Talk." 70 May. 22. — Delmonico Pudding. Three pints milk, 3 eggs, 4^ heaping spoonfuls corn meal, 1 cup sugar. Pour the boiling milk on to the beaten yolks of the eggs, add the meal and the sugar, beat all to- gether. Cook for 5 minutes, stirring con- stantly. Remove from the fire and add the whites beaten stiff. Pour into a pudding- dish and bake about an hour in a moderate oven. Serve with hard sauce or cream and sugar. 23. — Irish Moss Blanc Mange. Wash y2 ounce Irish moss through several cold waters, then soak it 1 hour in 1 quart milk, turn it into a farina boiler, and cook slowly, until the moss is almost dissolved. Add y2 cup sugar and the flavoring. Strain and turn into a mould, and stand in a very cold place to stiffen. If you use wine, sherry would be the better flavoring. — " Ta- ble Talk," Philadelphia. 24.— Royal Fritters. Put 1 pt. of milk in a farina boiler to heat ; when hot, add the juice of 1 lemon ; take from the fire, let it stand 5 or 6 minutes 71 May. for the curd to settle. Beat 3 eggs until very light, drain the curd from the milk and add it to the eggs ; add ^ of a nutmeg, 2 table- spoonfuls of powdered sugar and sufficient flour, about y2 cu

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