Plum Fritters with Rice

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Fritters
Optional addition
Sauce
Instructions (9)
  1. Grate the crumbs of a penny loaf.
  2. Pour over it a pint of boiling cream, or good milk.
  3. Let it stand for four or five hours.
  4. Beat it exceeding fine.
  5. Put to it the yolks of five eggs, four ounces of sugar, and a nutmeg grated.
  6. Beat them well together.
  7. Fry them in hog's-lard.
  8. Drain them on a sieve.
  9. Serve them up with wine sauce under them.
Original Text
To make PLUM FRITTERS with RICE. GRATE the crumbs of a penny loaf, pour over it a pint of boiling cream, or good milk, let it stand four or five hours, then beat it ex- ceeding fine, put to it the yolks of five eggs, four ounces of sugar, and a nutmeg grated, beat them well together, and fry them in hog's- lard; drain them on a sieve, and serve them up with wine sauce under them. N. B.—You may put currants in if you please.
Notes
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