To Make Beignets

Ingredients

• Half a pint of Milk
• i spoonful of flour
• 6 yolks of eggs

Method

1. 1

   Boil the milk with cinnamon and sugar, beat in flour and yolks until it ropes, then drop into boiling lard with a teaspoon.

Nutrition per serving

As published

This recipe was extracted from An old-world recipe book (1908) by Rawnsley, Willingham Mrs, page 8. The excerpt below is the record exactly as published.

To Make Beignets Half a pint of Milk boil’d with cinnamon and sugar, i spoonful of 57 AN OLD-WORLD RECIPE BOOK flour, 6 yolks of eggs, beat it in a mortar till it ropes, put it on a pewter dish for an hour or two, then take lard, and, when boiling hot, drop some in with a tea spoon. Orange Jelly Infuse I ounce & a quarter of Isinglass in a pint of water, then add the juice of five large china oranges and the juice of half a lemon or Seville orange paired thin, a quarter of a pound of fine sugar ; boil all together and strain it, when near cold then put it into your mould. Orange Jelly Ten Oranges and two Lemons, 58 AN OLD-WORLD RECIPE BOOK take the rind from the Oranges as thinly as possible, squeeze the juice of the fruit upon rind through a sieve. Half a pound of Sugar with a pint of Water, let it boil till it be- comes a thick syrup, add the juice and rind to it, let it stand a few moments and again put it on the fire ; as soon as boiling commences skim well and add two wine glasses of Water by degrees, let boil another minute, when add i|- Oz. of dis- solved Isinglass, skim the whole and add a few drops of prepared Co- chineal to give an Orange tint. Gateau de Pomme A Pound of lump Sugar put to a 59 AN OLD-WORLD RECIPE BOOK pint of water, and let it boil till it becomes sugar again ; then add 2 pounds of apples cut and cored, and the peel of a large lemon. Boil alto- gether till it becomes stiff, then put it into a mould, and when cold it will turn out very well. Strawberry Jelly Put a pint of water into a stew- pan to boil, throw in the straw- berries when it boils, let simmer a minute, add the juice of a lemon, place the lid on the saucepan to stand till half cold, strain it, make a syrup, and add the isinglass. 6o AN OLD-WORLD RECIPE BOOK To Stew Cheese Two ounces of scraped Cheese, a piece of Butter the size of a walnut, a middle-sized tea cup full of cream, and one egg, beat these together, put them into a pan, stirring it till it is melted, then pour it into the dish. Fromage Soufflee Equal portions of grated cheese and bread crumbs, the yolk of a raw Egg, some pepper and salt, all mixed up with some clarified butter, put them into a saucepan and let them just boil, then pour it into a dish. 6i AN OLD-WORLD RECIPE BOOK To Dress Maceroni Boil 2 ounces of pipe mace till it is quite tender, and lay it on a sieve to drain, then put it into a tossing pan with almost a gill of good Cream, a lump of Butter rolled in flour, boil it 5 minutes and lay it in your dish, then scrape some par- mazan cheese upon it, and put the dish into a dutch Oven to brown it. To Make Ramakins Take half a lb. of parmezan grated Cheese, & Butter melted, about one spoonful of flour,

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