Raspberry Fritters

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 (10)
  1. Grate two Naples biscuits.
  2. Pour over them half a gill of boiling cream.
  3. When the cream is almost cold, beat the yolks of four eggs to a strong froth.
  4. Beat the biscuits a little.
  5. Beat the egg yolks and biscuits together exceedingly well.
  6. Put to it two ounces of sugar, and as much juice of raspberry as will make it a pretty pink colour and give it a proper sharpness.
  7. Drop them into a pan of boiling lard, the size of a walnut.
  8. When you dish them up, stick bits of citron in some, and blanched almonds cut length ways in others.
  9. Lay green and yellow sweetmeats around them.
  10. Serve them up.
Original Text
To make RASPBERRY FRITTERS. GRATE two Naples biscuits, pour over them half a gill of boiling cream, when it is almost cold, beat the yolks of four eggs to a strong froth, beat the biscuits a little, then beat both together exceeding well, put to it two ounces of sugar, and as much juice of raspberry as will make it a pretty pink colour, and give it a proper sharpness, drop them into a pan of boiling lard, the size of a walnut; when you dish them up, sticks bits of citron in some, and blanched almonds cut length ways in others; lay round them green and yellow sweetmeats, and serve them up.—They are a pretty corner dish for either dinner or supper.
Notes
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