FRENCH BANCEES

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (9)
  1. Boil water, lemon peel, butter, and orange-flower water for three or four minutes.
  2. Remove the lemon peel.
  3. Add flour to the boiling liquid while continuously stirring until a stiff paste is formed.
  4. Remove from heat and incorporate six eggs, with the whites of three omitted. Beat for about half an hour until a stiff paste is achieved.
  5. Drop spoonfuls of the paste into a pan of boiling lard using a tea-spoon.
  6. Fry until they reach a light brown color, shaking the pan constantly.
  7. A large dish will take six or seven minutes to cook.
  8. Once cooked, drain them and set by the fire.
  9. Strew fine sugar over them.
Original Text
To make FRENCH BANCEES. TAKE half a pint of water, a bit of lemon peel; a bit of butter the bigness of a walnut, a little orange-flower water; let these boil three or four minutes; then take out the lemon peel, and add to it a pint of flour, keep the water boiling and stirring all the while till it is stiff, then take it off the fire, and put in six eggs, leaving out the whites of three; beat these well for about half an hour, till they come to a stiff paste, drop them into a pan of boiling lard with a tea-spoon; if they are of a right lightness they will be very nice; keep shaking the pan all the time till they are of a light brown. A large dish will take six or seven minutes boiling; when done enough, put them into a dish that will drain them, set them by the fire, and strew fine sugar over them.
Notes
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