Cream, to fry

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (11)
for frying
for the cream mixture
for binding
for greasing the dish
for frying
for serving
Instructions (11)
  1. Take two spoonfuls of fine flour and the yolks of four eggs; grate in the rind of one lemon; beat them well with the flour, and add a pint of cream.
  2. Mix these very well together; sweeten to your taste, and add a bit of cinnamon.
  3. Put the whole in a stewpan over a slow fire; continue to stir it until it is quite hot; but it must not boil.
  4. Take out the cinnamon; beat two eggs very well, and put them into the cream.
  5. Butter a pewter dish; pour the cream in it; put it into a warm oven to set, but not to colour it.
  6. When cold, cut into pieces.
  7. Have ready a stewpan or frying-pan, with a good deal of lard.
  8. Dredge the cream pieces with flour.
  9. Fry the pieces of a light brown.
  10. Grate sugar over them.
  11. Glaze with a salamander, and serve them very hot.
Original Text
Cream, to fry. Take two spoonfuls of fine flour and the yolks of four eggs; grate in the rind of one lemon; beat them well with the flour, and add a pint of cream. Mix these very well together; sweeten to your taste, and add a bit of cinnamon. Put the whole in a stewpan over a slow fire; continue to stir it until it is quite hot; but it must not boil. Take out the cinnamon; beat two eggs very well, and put them into the cream; butter a pewter dish; pour the cream in it; put it into a warm oven to set, but not to colour it. When cold, cut it into pieces, and have ready a stewpan or frying-pan, with a good deal of lard; dredge the cream with flour; fry the pieces of a light brown, grate sugar over them, glaze with a salamander, and serve them very hot.
Notes
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