Syringed Fritters

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
Fritter batter
Frying
Topping
Instructions (17)
  1. Put water, butter, rasped lemon-peel, preserved lemon-peel, and culped orange-flowers into a saucepan.
  2. Bring to a boil.
  3. Add fine flour, stirring constantly, until the butter is thick enough.
  4. Remove from heat.
  5. Pound sweet and bitter almonds in a mortar.
  6. Stir in crumbled Naples biscuits and beaten eggs.
  7. Stir in more eggs until the batter is thin enough to be syringed.
Frying the Fritters
  1. Fill your syringe with the batter.
  2. Heat the butter for frying.
  3. Syringe the batter into the hot butter to form a true lover's knot shape.
  4. Fry until well colored.
  5. Serve as a side dish.
Alternative Shaping Method
  1. Rub a sheet of paper with butter.
  2. Syringe the fritters onto the buttered paper in desired shapes.
  3. When the butter is hot, turn the paper upside down over the hot butter, allowing the fritters to drop off.
  4. Fry the fritters.
  5. Toss with sugar and glaze them.
Original Text
To make Syringed Fritters. TAKE about a pint of water, and a bit of butter the bigness of an egg, with some lemon-peel, green if you can get it, rasped, preserved lemon-peel, and culped orange-flowers; put all together in a sauce-pan over the fire, and when boiling throw in some fine flour, keep it stirring, put in by degrees more flour till your butter be thick enough, take it off the fire, then take an ounce of sweet almonds, four bitter ones, pound them in a mortar, stir in two Naples biscuits crumbled, two eggs beat; stir all together, and more eggs till your batter be thin enough to be syringed. Fill your syringe, your butter being hot, syringe your fritters in it, to make it of a true lovers-knot, and being well coloured, serve them up for a side-dish. At another time, you may rub a sheet of paper with butter, over which you may syringe your fritters, and make them in what shape you please. Your butter being hot, turn the paper upside-down over it, and your fritters will easily drop off. When fry'd throw them with sugar, and glaze them.
Notes
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