French Fritters
A historical recipe from 365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908).
A historical recipe
365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908). Project Gutenberg eBook #10011.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- 1 quart of water
- 1 teaspoonful of salt
- 2 tablespoonfuls of butter
- 5 beaten eggs
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- Boil 1 quart of water;
- add 1 teaspoonful of salt, 2 tablespoonfuls of butter;
- then stir in enough sifted flour until thick and smooth.
- When cold, stir in 5 beaten eggs, sugar and a little nutmeg to taste.
- Fry in deep hot lard to a golden brown.
- Serve with wine sauce.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Wooden spoon
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Sieve