Portuguese Fritters
A historical recipe from The pudding and pastry book, by Elizabeth Douglas.
A historical recipe
The pudding and pastry book, by Elizabeth Douglas. Project Gutenberg eBook #68567.
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 The pudding and pastry book, by Elizabeth Douglas. Digitised by Project Gutenberg, eBook #68567 (https://www.gutenberg.org/ebooks/68567). 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.
Portugal. Associated with Portugal by a demonym leading its title: Portuguese (confidence 0.55). "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
- a spoonful of jam
Method
- 1 pint milk 1 yolk 2 table-spoons sugar Bread 2 ozs.
- butter 1 dessert-spoon orange-flower water Boil the milk with the sugar, grated rind of a lemon, and orange-flower water until it is reduced one half.
- Cut several slices of bread half an inch thick.
- Take off the crust and cut the bread into rounds about the size of the top of a tumbler.
- Dip these in the milk and then in the well-beaten yolk.
- Fry in butter.
- Sprinkle with lemon sugar (see p.
- 164) or put on each one a spoonful of jam.
- Serve very hot.