Souffle Fritters

Ingredients

• 1 cup flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 4 or 5 eggs
• 1 coffeespoon orange flower-water
• 1 pint water
• 3 tablespoons butter

Method

1. 1

   Put water, salt and butter in saucepan over fire and bring to a boil; immediately drop in flour and stir briskly until dough forms a ball in pan.

2. 2

   Remove from fire, stir in eggs one at a time, and beat 2 minutes between each addition.

3. 3

   Add sugar and flower-water last.

4. 4

   Drop by spoonfuls into hot deep fat.

5. 5

   Cakes should brown on one side, and rise to top of fat; turn, and brown on other side; remove, and drain on brown paper.

6. 6

   Fat must not be too hot or cakes will brown before they puff out; and if not hot enough, they will absorb the fat.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 161. The excerpt below is the record exactly as published.

SOUFFLE FRITTERS (Pets de Nonne) 1 cup flour 1 tablespoon sugar 54 teaspoon salt 4 or 5 eggs 1 coffeespoon orange flower-water 1 pint water 3 tablespoons butter Put water, salt and butter in saucepan over fire and bring to a boil; immediately drop in flour and stir briskly until dough FRENCH 375 forms a ball in pan. Remove from fire, stir in eggs i at a time, and beat 2 minutes between each addition. Add sugar and flower-water last. Drop by spoonfuls into hot deep fat. Cakes should brown on one side, and rise to top of fat; turn, and brown on other side; remove, and drain on brown paper. Fat must not be too hot or cakes will brown before they puff out; and if not hot enough, they will absorb the fat. Test by dropping in a bread cube. If it browns in 60 seconds, the fat is of the right temperature. This recipe was originated at Baumes-les-Dames Abbey over two centuries ago and some version of it is found today in nearly every city of the world. FRENCH PANCAKES ( Crepes) il/i cups sifted flour 2% tablespoons powdered sugar 3 eggs 1 cup milk Sift flour into mixing bowl. Break eggs in center, add sugar and mix well with wooden spoon. Add milk slowly and beat 4 or 5 minutes to a smooth batter. Butter a griddle or frying pan, heat, and pour in about % cup of batter, cook 2 minutes on each side, sprinkle generously with powdered sugar and serve hot. This quantity makes about 12 pancakes. Pancakes may be spread with currant jelly, rolled, powdered with sugar, and glazed under broiler. French pancakes with apple, apricot, peach, plum, pineapple, strawberry or raspberry ielly are prepared the same. EVERYDAY PANCAKES (Crepes de Menage) 4 eggs i/4 cups flour, sifted 3 times !/4 teaspoon salt

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