Bilboquet Fritters

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (11)
  1. Break five eggs into two handfuls of fine flour.
  2. Add enough milk to make the mixture work well together.
  3. Add some salt and work the mixture again.
  4. When the mixture is well made, add a tea-spoonful of powder of cinnamon, the same quantity of grated lemon-peel, and half an ounce of candied citron cut very small.
  5. Rub a stew-pan over with butter and put in the paste.
  6. Set the stew-pan over a very slow fire and let it cook gently without sticking to the bottom or sides of the pan.
  7. When it is in a manner baked, take it out and lay it on a dish.
  8. Set on a stew-pan with a large quantity of lard.
  9. When the lard boils, cut the paste the size of a finger, and then cut it across at each end, which will cause it to rise and be hollow, and have a very good effect.
  10. Put the cut paste into the boiling lard, taking great care in frying them as they rise so much.
  11. When they are done, lift some sugar onto a warm dish, lay the fritters on it, and lift some sugar over them.
Original Text
Bilboquet Fritters. BREAK five eggs into two handfuls of fine flour, and put milk enough to make it work well together. Then put in some salt, and work it again. When it is well made, put in a tea-spoonful of powder of cinna- mon, the same quantity of lemon-peel grated, and half an ounce of candied citron cut very small. Put on a stew-pan, rub it over with butter, and put in the paste. Set it over a very slow fire, and let it be done gently, without sticking to the bottom or sides of the pan. When it is in a manner baked, take it out, and lay it on a dish. Set on a stew-pan with a large quantity of lard, when it boils, cut the paste the size of a finger, and then cut it across at each end, which will rise and be hollow, and have a very good effect. Put them into the boiling lard; but great care must be taken in frying them, as they rise so much. When they are done, lift some sugar on a warm dish, lay on the fritters, and lift some sugar over them.
Notes
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