Venetian Fritters

Ingredients

• Rice, 2-3 cup
• Large apple, 1
• Milk, 1/2 pint
• Flour, 1 tablespoon
• Sugar, 2 tablespoons
• Baking powder, 1/2 teaspoon

Method

No method was recorded for this recipe.

Nutrition per serving

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 76. The excerpt below is the record exactly as published.

Milk, y2 pint. Lemon rind, y2. Cream butter and sugar, add eggs, well beaten, milk, salt, and sufficient flour to make a thin batter. Roll dried currants in flour and add to batter with grated lemon rind. Bake in 6-inch cakes, spread with fruit or syrup and pile several together when serving. P. D., Newtonville. BERLIN PANCAKES. Flour, 214 cups. Eggs, 6. Salt, 1 teaspoon. Milk, 1 quart. Butter or lard. Stir together sifted flour and salt, add the yolks of the eggs, well beaten, to the milk and mix gradually with the flour to a smooth batter. In another large bowl beat the whites of the eggs to a stiff froth, then add to them the batter, beat it all well. Melt butter or lard in a large frying pan ; when hot, pour in sufficient batter to cover the bottom. Cook to a golden brown, turn and cook the other side in the same manner. In serving spread with marma- lade or butter and sugar. 170 GRIDDLE CAKES \ND FRIED CAKES. RICE CAKES. Boiled rice, y2 cup. Salt, a pinch. Milk, 4 cups. Flour, y2 pound. Eggs, 4. Baking powder, 1 teaspoon. Mix beaten egg yolks, rice, milk and salt, then add alternately the flour and baking powder sifted together and the stiffly beaten egg whites. Fry on a greased griddle. HOLLAND FLENSJES. Milk, 1 cup. Sugar, 2 teaspoons. Eggs, 2. Salt, a pinch. Flour, 2 tablespoons. Cinnamon, 1 teaspoon. Beat the eggs and add milk. Sift together dry ingredients and stir in slowly the egg and milk. Beat for 5 minutes. Fry in a greased frying pan, making cakes large enough to cover bot- tom of pan. Fry till light brown on each side, remove to a plate, sprinkle with sugar and roll up with a fork. This will make 10 flensjes. M. 0. P., Boston. OATMEAL WAFFLES. Graham flour, 1 cup. Eggs, 2. Baking powder, 2 teaspoons. Milk, 1 cup. Salt, y2 teaspoon. Cooked oatmeal, 1 cup. Sift together the flour, baking powder and salt. Add the yolks of the eggs, well beaten, the milk and the oatmeal. Beat until no lumps of oatmeal remain, fold in the whites of the eggs, well beaten. Grease waffle irons thoroughly, heat them and pour in the waffle mixture. SOUR CREAM WAFFLES. Eggs, 2. Baking soda, 1 tablespoon. Sour cream, 2 cups. Salt, 1 teaspoon. Flour. Beat the eggs light, add the sour cream in which the soda is dissolved, add the salt and flour to make a thin batter. Pour on hot, well greased waffle iron, shut the iron when filled, turn it and in a few minutes turn it again. When the waffles are brown on both sides, place in layers. Serve very hot with butter or honey. GRIDDLE CAKES AND FRIED CAKES 171 WONDERS. Eggs, 3. Sugar, 3 tablespoons. Melted shortening, 3 table- Baking powder, 1 teaspoon. spoons. Flour. Beat the eggs, add shortening, sugar and 1 cup of flour sifted with the baking powder. Add more flour to make stiff dough and roll very thin. Cut in 3-inch squares and in each cut several slits. Fry in deep, hot fat and roll in powdered sugar. CORN FRITTERS. Corn, 1 can. Eggs, 2. Sugar, 1 teaspoon. Milk, 1 cup. Salt, 2 teaspoons. Butter, 2 tablespoons. Flour, 2 cups To the corn (fresh corn cut from the cob may be used) add sugar, seasoning, beaten eggs, milk, butter, melted, and flour, sifted before measuring. Drop by spoonfuls into deep, hot fat and brown for 2 or 3 minutes. Drain and serve with butter and sugar or maple syrup. BALLOONS. Water, 1 cup. Flour, 1 cup. Butter, 1 tablespoon. Eggs, 3. Bring the water to the boiling point and add the butter. When butter is melted add the flour and beat with a fork or wire whip until it is smooth and leaves the sides of the pan. Remove from the fire and add three eggs, one at a time, beating vigorously each one before adding the next. Let stand until cold. When ready to serve drop a spoonful at a time into deep, moderately hot fat and fry about 15 minutes. Remove and drain on unglazed paper. They will puff into round hollow balls. Fry only a few at a time and keep well separated. Sprinkle with powdered sugar and serve with lemon sauce made as follows: Lemons, l1/^. Powdered sugar, 1 cup. Boiling water, i/2 cup. Strain the juice of the lemons, add the sugar, then the boiling water. Serve at once. 172 GRIDDLE CAKES AND FRIED CAKES VENETIAN FRITTERS. Rice, 2-3 cup. Large apple, 1. Milk, % pint. Flour, 1 tablespoon. Sugar, 2 tablespoons. Baking powder, y2 teaspoon

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