Semolina Fritters
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
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 Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). 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.
Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); 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
- Quarter pound semolina, one and a half pints of milk, three eggs.
- Put on the milk, and, as soon as it is boiling, drop the semolina in, in a shower.
- Let it boil for a few minutes, stirring continually.
- Then add the yolks of three eggs, and then the whites, which you have already beaten stiff.
- Pour all on a dish, and cool.
- Have some boiling lard (it is boiling when it ceases to bubble), and throw into it spoonsful of the mixture.
- When they are fried golden, take them out, drain them a moment, and sprinkle on some white sugar.
- [Mme.
- Segers.]