Indian Fritters

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
4.0 – 5.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (8)
  1. Put the flour into a basin, and pour over it sufficient boiling water to make it into a stiff paste, taking care to stir and beat it well, to prevent it getting lumpy.
  2. Leave it a little time to cool.
  3. Break into the cooled paste the yolks of 4 eggs and the whites of 2, and stir and beat all well together.
  4. Have ready some boiling lard or dripping.
  5. Drop a dessertspoonful of batter in at a time.
  6. Fry the fritters of a light brown.
  7. The fritters should rise so much as to be almost like balls.
  8. Serve on a dish, with a spoonful of jam or marmalade dropped in between each fritter.
Original Text
INDIAN FRITTERS. 1435. INGREDIENTS.—3 tablespoonfuls of flour, boiling water, the yolks of 4 eggs, the whites of 2, hot lard or clarified dripping, jam. Mode.—Put the flour into a basin, and pour over it sufficient boiling water to make it into a stiff paste, taking care to stir and beat it well, to prevent it getting lumpy. Leave it a little time to cool, and then break into it (without beating them at first) the yolks of 4 eggs and the whites of 2, and stir and beat all well together. Have ready some boiling lard or butter; drop a dessertspoonful of batter in at a time, and fry the fritters of a light brown. They should rise so much as to be almost like balls. Serve on a dish, with a spoonful of preserve or marmalade dropped in between each fritter. This is an excellent dish for a hasty addition to dinner, if a guest unexpectedly arrives, it being so easily and quickly made, and it is always a great favourite. Time.—From 5 to 8 minutes to fry the fritters. Average cost, exclusive of the jam, 5d. Sufficient for 4 or 5 persons. Seasonable at any time.
Notes
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