Portuguese Fritters (Pain Perdu)

The pudding and pastry book · Douglas, Elizabeth · 1903

Source: The pudding and pastry book
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (7)

1 pint milk ↝ Milk, NFS [Milk, reduced fat]
1 yolk ↝ Egg, yolk only, raw [Eggs and omelets]
2 table-spoons sugar ↝ Sugar, NFS [Sugars and honey]
Bread ↝ Bread, vegetable [Yeast breads]
2 ozs. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1 dessert-spoon orange-flower water
grated rind of a lemon ↝ Lemon, raw [Citrus fruits]

Instructions (7)

Boil the milk with the sugar, grated rind of a lemon, and orange-flower water until it is reduced one half.
Cut several slices of bread half an inch thick.
Take off the crust and cut the bread into rounds about the size of the top of a tumbler.
Dip these in the milk and then in the well-beaten yolk.
Fry in butter.
Sprinkle with lemon sugar (see p. 164) or put on each one a spoonful of jam.
Serve very hot.

Original Text

Portuguese Fritters

(Pain Perdu)

1 pint milk 1 yolk 2 table-spoons sugar Bread 2 ozs. butter 1 dessert-spoon orange-flower water

Boil the milk with the sugar, grated rind of a lemon, and orange-flower water until it is reduced one half.

[Pg 46]

Cut several slices of bread half an inch thick. Take off the crust and cut the bread into rounds about the size of the top of a tumbler. Dip these in the milk and then in the well-beaten yolk. Fry in butter. Sprinkle with lemon sugar (see p. 164) or put on each one a spoonful of jam. Serve very hot.

Notes

—