German Fritters, or Brioche Fritters
From Cassell's dictionary of cookery (1892).
A historical recipe
Cassell's dictionary of cookery, by Cassell & Company and University of Glasgow. Library (1892).
Germany
Known as a German recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
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.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- 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.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Take as much brioche paste {see Brioche Paste) as maybe required.
- Roll it out till it is a quarter of an inch in thickness.
- Stamp it into small rounds with the top of a wine glass, put a small piece of jam on half of these, moisten the edges, and cover each one with a similar round to that on which the jam is laid.
- Press the two pieces of paste securely together, lay the wine-glass or cutter once more over them, to trim them evenly;
- then put the fritters gently and carefully into a pun of hot fat, and fry them until lightly browned.
- When done, drain them from the fat, and serve as hot as possible.
- They should be piled on a hot napkin, witli a little sifted sugar and powdered cinnamon strewn over them.
- Brioche paste is even better served thus than in the ordinary way.
- German Fritters (another sort).— Take seven or eight large sound baking apples, pare them, and scoop out the core without breaking the apples.
- Cut them into round slices about a quarter of an inch in thickness, and simmer them in a saucepan, with a cupful of brandy, the thin lind of a lemon, and a table-spoonful of sugar, till they are tender, but unbroken.
- Drain them, dip them into a little flour, and fry them in hot fat till they are lightly browned.
- Put them on a hot dish, and strain a little finelysifted sugar over them.
- Time, altogether, half an horn-.
- Probable cost, lOd., exclusive of the brandy.
- Sufficient for five or six persons.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Sieve
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Colander
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Rolling pin