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Classic
Cook Books
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page 153
Fritters.
Make them of any of the batters directed for pancakes, by dropping a small
quantity into the pan; or in make the plainer sort, and put pared apple sliced
and cored into the batter, and fry some of it with each slice. Currants, or
sliced lemon as thin as paper, make an agreeable change.--Fritters for company
should be served on a folded napkin in the dish. Any sort of sweetmeat, or ripe
fruit, may be made into fritters.
Spanish Fritters.
Cut the crumb of a French roll into lengths, as thick as your linger, in what
shape you will. Soak in some cream, nutmeg, sugar, pounded cinnamon, and an egg.
When well soaked, fry of a nice brown; and serve with butter, wine, and
sugar-sauce.
Potatoe Fritters.
Boil two large potatoes, scrape them fine; beat four yolks and three whites of
eggs, and add to the above one large spoonful of cream, another of sweet wine, a
squeeze of lemon, and a little nutmeg. Beat this batter half an hour at least.
It will be extremely light. Put a good quantity of fine lard in a stew-pan, and
drop a spoonful of the batter at a time into it. Fry them; and serve as a sauce,
a glass of white wine, the juice of a lemon, one desert-spoonful of peach-leaf
or almond-water, and some white sugar warmed together: not to be served in the
dish.
Another way.--Slice potatoes thin, dip them in a fine batter, and fry. Serve
with white sugar, sifted over them. Lemon-peel, and a spoonful of orange-flower
water, should be added to the batter.
Bockings.
Mix three ounces of buck-wheat flour, with a tea-cupful of warm milk, and a
spoonful of yeast; let it rise before the fire about an hour; then mix four eggs
well beaten, and as much milk as will make the batter the usual thickness for
pancakes, and fry them the same.
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