Spanish Fritters

Ingredients

• Make up a quart of flour
• with one egg well beaten
• a large spoonful of yeast

Method

1. 1

   Mix ingredients, let rise, form balls, and fry in boiling lard.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 139. The excerpt below is the record exactly as published.

Spanish Fritters. — Snow-flake Sauce. — Beny- ville Fritters.— Quaking Pudding.— Pancakes.— Scotch Pancakes. Fbench Fbittbbs. Pbovidb one quart of fresh milk ; sift one quart of fine flour and mix it to a paste with half the milk ; put the other half on the fire in a preserving-kettle, and as soon as it boils thicken it with the paste, and stirring steadi- ly let it cook until very well done ; then set it aside to cool in a large bowl or pan. Meanwhile beat separately, until perfectly light, the whites and yolks of ten eggs, mix them, and add to the batter a spoonful at a time un- til all is in. Add a teaspoonful of salt. Have a small oven ready, half -full of boiling lard ; drop into it, for each fritter, not quite a spoonful of the batter, and take the fritters out with a perforated ladle before they turn dark. Begin to fry your fritters before the meat dinner is taken up, and when fried a pretty, brown put them into a colan- der, so that every particle of lard may drain from them. Eat with hot, boiled molasses, wine and sugar, or any sweet sauce that you like best. Bell Fbittebs. Put one quart of water into a kettle, with a large spoon- ful of butter ; set it on a slow fire, and stir into it by degrees one quart of flour, adding a teaspOonful of salt. VIMQINIA COOKERY-BOOK, 301 When perfectly smooth pour it into a dish to cool ; then beat six eggs very light, the whites and yolks separately, and then knead all together. Make the dough into small balls and drop into boiling lard ; when of a light-brown dish them. This quantity will serve a family of eight persons. One pound of lard should be allowed for the frying. RiGB Fbittebs. A pint of rice boiled soft, and a table-spoonful of but- ter added while it is hot. Beat up three eggs very Ught, and add them to the rice after it has become cool. Make into balls, and fry in boiling lard. Eat with molasses for a plain dessert. Puff Fbittebs. To one pint of milk put eight spoonfuls of flour, mixing them well together. Grease a pan well, and in it scald this batter well, stirring all the time that it is upon the fire. When removed and cold, add fourteen eggs well beaten. Mix all together until perfectly smooth, beat un- til light, and drop from a spoon into boiling lard, like other fritters. Applb Fbittbbs. (Mn. Maria BaDdolph.) Pare some apples, and cut them in thin slices ; put them in a bowl, with a glass of brandy, some white wine, a quar- ter of a pound of pounded sugar, a little cinnamon fine- ly powdered, and the rind of a lemon grated ; let them stand some time, turning them over frequently; beat two eggs very light; add one quarter of a pound of flour, a table - spoonful of melted butter, and as much cold water as will make a thin batter; drip the apples on a sieve, mix them with the batter; take one slice 303 VmQimA COOKBUTBOOK, with a spoonful of batter to each fritter ; fry them quick- ly of a light-brown, drain them well, put them in a dish^ sprinkling sugar over each, and glaze them nicely. Spanish Fbittbrs. Make up a quart of flour, with one egg well beaten, a large spoonful of yeast

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