Water Fritters

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

a pint of water ↝ Water, tap [Tap water]
a piece of butter as big as a walnut ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
some candied lemon-peel minced very small ↝ Lemon peel, raw [Fruits and Fruit Juices]
two good handfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
the yolks of two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
ten or twelve [eggs] ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
flour [for dredging] ↝ Flour, 00 [Cereal Grains and Pasta]
flour [for dipping hands] ↝ Flour, 00 [Cereal Grains and Pasta]
a little orange-flower water
sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (10)

Put a pint of water into a sauce-pan with a piece of butter as big as a walnut, a little salt, and some candied lemon-peel minced very small.
Make this boil over a stove.
Put in two good handfuls of flour, and turn it about by main strength till the water and flour be all well mixed together, and none of the salt stick to the sauce-pan.
Take off the stove.
Mix in the yolks of two eggs, mixing them well together.
Continue to put in more eggs two by two, till you have stirred in ten or twelve, and your paste be very fine.
Dredge a peel thick with flour, and dipping your hand into flour, take out your paste bit by bit, and let it on a peel.
When it has lain a little while roll it, and cut it into little pieces, taking care that they stick not one to another.
Fry them of a fine brown.
Put a little orange-flower water over them, and sugar all over.

Original Text

To make Water Fritters.
TAKE a pint of water, put into a sauce-pan a piece of butter as big as a walnut, a little salt, and some candied lemon-peel minced very small. Make this boil over a stove, then put in two good handfuls of flour, and turn it about by main strength till the water and flour be all well mixed together, and none of the salt stick to the sauce-pan; then take off the stove, mix in the yolks of two eggs, mix them well together, continuing to put in more two by two, till you have stirred in ten or twelve, and your paste be very fine; then dredge a peel thick with flour, and dipping your hand into flour, take out your paste bit by bit, and let it on a peel. When it has lain a little while roll it, and cut it into little pieces, taking care that they stick not one to another; fry them of a fine brown, put a little orange-flower water over them, and sugar all over.

Notes

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