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Custard Fritters

A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).

A historical recipe

Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Margaret Brown's French Cookery Book, by Margaret Brown (1886). Digitised by Project Gutenberg, eBook #44915 (https://www.gutenberg.org/ebooks/44915). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by the book is about French cookery (its title: French Cookery Book); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Half pint milk, 5 eggs, 1/2 cupful of sugar, 1 gill of cream, common butter.
  2. Beat the milk, cream, sugar, and eggs together;
  3. strain, put into a small bowl, set in saucepan with boiling water to reach half way up the sides of the bowl;
  4. steam very gently until set--about 20 minutes--place on the ice until cold;
  5. cut into pieces 1-1/2 inches long by 1 square;
  6. dip into common batter, and fry in plenty of hot lard, a deep fawn color.
  7. Serve sprinkled with sugar.