Vine-Leaves Fritters

The Art Of Cookery · Hannah Glasse · 1747

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

Ingredients (8)

some of the smallest vine-leaves you can get ↝ Grape leaves, raw [Vegetables and Vegetable Products]
some French brandy
green lemon rasped ↝ Lemon, raw [Citrus fruits]
some sugar ↝ Sugar, NFS [Sugars and honey]
a good handful of fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
white wine or ale ↝ Wine, white [Wine]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (7)

Take some of the smallest vine-leaves you can get, and having cut off the great stalks, put them in a dish with some French brandy, green lemon rasped, and some sugar.
Mix a good handful of fine flour with white wine or ale to make batter.
Heat your butter until hot.
With a spoon, drop the batter into the hot butter, making sure the fritters do not stick to each other.
On each fritter, lay a vine-leaf.
Fry them quickly.
Strew sugar over them and glaze them with a red-hot shovel.

Original Text

To make Vine-Leaves Fritters.
TAKE some of the smallest vine-leaves you can get, and having cut off the great stalks, put them in a dish with some French brandy, green lemon rasped, and some sugar; take a good hand-
ful of fine flour, mixed with white wine or ale, let your butter be hot, and with a spoon drop in your batter, make great care they don't stick one to the other; on each fritter lay a leaf; fry them quick, and strew sugar over them, and glaze them with a red-hot shovel.

Notes

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