Orange 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
4.0 – 5.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
For the batter
For serving
Instructions (8)
  1. Make a nice light batter with the flour, butter, salt, eggs, and sufficient milk to make it the proper consistency.
  2. Peel the oranges, remove as much of the white skin as possible, and divide each orange into eight pieces, without breaking the thin skin, unless it be to remove the pips.
  3. Dip each piece of orange in the batter.
  4. Have ready a pan of boiling lard or clarified dripping.
  5. Drop in the oranges, and fry them a delicate brown from 8 to 10 minutes.
  6. When done, lay them on a piece of blotting-paper before the fire, to drain away the greasy moisture.
  7. Dish them on a white d'oyley.
  8. Sprinkle over them plenty of pounded sugar, and serve quickly.
Original Text
ORANGE FRITTERS. 1465. INGREDIENTS.—For the batter, 1/2 lb. of flour, 1/2 oz. of butter, 1/2 saltspoonful of salt, 2 eggs, milk, oranges, hot lard or clarified dripping. Mode.—Make a nice light batter with the above proportion of flour, butter, salt, eggs, and sufficient milk to make it the proper consistency; peel the oranges, remove as much of the white skin as possible, and divide each orange into eight pieces, without breaking the thin skin, unless it be to remove the pips; dip each piece of orange in the batter. Have ready a pan of boiling lard or clarified dripping; drop in the oranges, and fry them a delicate brown from 8 to 10 minutes. When done, lay them on a piece of blotting-paper before the fire, to drain away the greasy moisture, and dish them on a white d'oyley; sprinkle over them plenty of pounded sugar, and serve quickly. Time.—8 to 10 minutes to fry the fritters; 5 minutes to drain them. Average cost, 9d. Sufficient for 4 or 5 persons. Seasonable from November to May.
Notes
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