Sweet dishes : a little treatise on confectionery and entremets sucrés / by "Wyvern".

  • Kenney-Herbert, A. R. (Arthur Robert), 1840-1916.
Date:
1881
Catalogue details

Licence: Public Domain Mark

Credit: Sweet dishes : a little treatise on confectionery and entremets sucrés / by "Wyvern". Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    58/239 (page 46)
    better still, they may be marinaded in brandy and sugar, or in any liqueur and sugar. The fritters must be dished upon a napkin, and plentifully dusted over with sugar. Strawberries are cooked in batter also, after having soaked awhile in brandy and sugar,—there are few morsels more delicious than beignets defraises. An excellent variety of fritters is produced by making a delicate paste, which is cut into conveniently sized pieces, and fried. Here are a couple of recipes :— Three table-spoonfuls of floury potato, a quarter of a pint of milk, a quarter of a pint of cream, the yolks of flve eggs, the whites of two of them, sugar to taste and half an ounce of butter. Mix all the ingredients together and work them to a smooth paste, set it on a low fire, and continue to stir unceasingly until it is quite thick. When nearly cold, spread it out half an inch thick on a buttered slab, and when quite cold, cut it into fritters. Dip them in batter, and fry in the usual way. The flavour of any essence you like should be communicated to the mixture, in order to decide its name, viz. :—beignets a la vanille, beignets au rhum, &c. Arrowroot Fritters Half a pint of milk, half a pint of cream, a few drops of almond essence, five ounces of arrowroot, the yolks of five eggs, and sugar to taste,—put the milk and cream into an enamelled stew-pan, set it on the fire, and let the mixture boil; now stir into it the arrowroot (already mixed in a little milk) as quickly as possible, add the almond essence, the yolks of the eggs, and lastly, the sugar. Stir it unceasingly until it gets quite thick, pour it into a baking tin, and bake for ten minutes. Take it out, and when quite cold, cut out your fritters, and finish them as before laid down. Our American cousins appreciate sweet fritters thoroughly : this is one of their recipes for Lemon Fritters. One breakfast- cup of flour, three eggs, quarter cup of cream, lemon essence to taste, quarter cup of powdered sugar, half a tea-spoonful of powdered nutmeg and cinnamon mixed, and a pinchlet of salt. Beat up the yolks of the eggs with the sugar, add the cream.