Currant Fritters

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 10 min Total: 10 min
Yield
3.0 – 4.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (5)
  1. Put the milk into a basin with the flour, which should previously be rubbed to a smooth batter with a little cold milk; stir these ingredients together; add the well-whisked eggs, the rice, currants, sugar, and nutmeg.
  2. Beat the mixture for a few minutes, and, if not sufficiently thick, add a little more boiled rice.
  3. Drop it, in small quantities, into a pan of boiling lard or clarified dripping; fry the fritters a nice brown, and, when done, drain them on a piece of blotting-paper, before the fire.
  4. Pile them on a white d'oyley, strew over sifted sugar, and serve them very hot.
  5. Send a cut lemon to table with them.
Original Text
CURRANT FRITTERS. 1429. INGREDIENTS.—1/2 pint of milk, 2 tablespoonfuls of flour, 4 eggs, 3 tablespoonfuls of boiled rice, 3 tablespoonfuls of currants, sugar to taste, a very little grated nutmeg, hot lard or clarified dripping. Mode.—Put the milk into a basin with the flour, which should previously be rubbed to a smooth batter with a little cold milk; stir these ingredients together; add the well-whisked eggs, the rice, currants, sugar, and nutmeg. Beat the mixture for a few minutes, and, if not sufficiently thick, add a little more boiled rice; drop it, in small quantities, into a pan of boiling lard or clarified dripping; fry the fritters a nice brown, and, when done, drain them on a piece of blotting-paper, before the fire. Pile them on a white d'oyley, strew over sifted sugar, and serve them very hot. Send a cut lemon to table with them. Time.—From 8 to 10 minutes to fry the fritters. Average cost, 9d. Sufficient for 3 or 4 persons. Seasonable at any time.
Notes
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