1337. CUSTARD FRITTERS.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (9)
  1. Mix the cream, egg yolks, potato-flour, sugar, cinnamon, and grated lemon-peel together in a basin, after having first boiled the cinnamon and lemon in the cream.
  2. Strain the whole through a sieve.
  3. Pour the custard into a plain mould, previously spread with butter.
  4. Steam the custard in the usual manner.
  5. Allow it to become cold when done.
  6. Cut the custard into slices about half an inch thick, and then divide into squares of about two inches each.
  7. Place these on a dish, and sprinkle them with a little cinnamon-powder, and a spoonful of brandy.
  8. When about to send to table, dip each piece of custard separately in some light-made batter (No. 232).
  9. Drop them into some hot hog’s-lard, and fry.
Original Text
1337. CUSTARD FRITTERS. INGREDIENTS :—One pint of cream, ten yolks of eggs, one ounce of potato-flour, six ounces of sugar, a little cinnamon and grated lemon- peel. Mix the above ingredients together in a basin, after having first boiled the cinnamon and lemon in the cream; strain the whole through a sieve, and then pour the custard into a plain mould, previously spread with butter; steam the custard in the usual manner, and when done, allow it to become cold; preparatory to its being cut up into slices about half an inch thick, and then divided into squares of about two inches each: place these on a dish, and sprinkle them with a little cinnamon-powder, and a spoonful of brandy. When about to send to table, dip each piece of custard separately in some light-made batter (No. 232), then drop them into some hot hog’s-lard, and fry
Notes
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