French. Fritters. — Dissolve two ounces
of butter in half a pint of wax-m milk; blend
with it ten ounces of flour, and work it till it is
quite smooth. Whisk the whites of two eggs;
^idd them to the batter just before use, as the
lightness will depend on this mainly. Season
with salt, &c., if for vegetables; or sweeten
with sugar if for fi'j'ing fruit. Time, ten
minutes to fry. Probable cost, 7d. for this
■quantity.
French Fritters (another way).— Jlix
two large table-spoonfuls of floui- with as much
wai-m water as wiU make it into a stiff paste ;
beat up the whites and yolks separately of two
eggs ; add the yolks to the paste, a table-
spoonful of salad-oil, enough sugar to sweeten,
and, lastlv, the whites of the eggs, which
should be a stiff froth before being added. Drop
the batter from a spoon, and fry in plenty of
boiling lard. This preperation is excellent for
fruit fritters, such as apples, peaches, oranges,
etc. Time, about ten minutes to fry with fruit.
Probable cost, 6d.
French Gauffres.- Separate eight eggs,
yolks from whites ; beat the yelks tiU light, and
froth the whites. Put eight ounces of flour and
a quarter of a pound of pounded sugar, with a
little salt✪ French Fritters, into a basin, and mix the beaten
yolks of eggs, a glass of noyeau or any liquor
preferred, and some pounded vanilla, with the
flour; add a pint of whipped cream by slow
<Iegrees, and the whites of eggs lastly and
lightly, that they may be well blended with the
whole batter. Heat the gauffre-irons, and
smear them with clarified butter, fill with the
batter, and bake over a light charcoal fire ; turn
the irons that the gauffres may be evenly
coloured ; and when turned out, make them
neat with a pair of scissors, and drj- before the
fire on paper. When dry, shake vanilla, orange,
or lemon sugar over them, and serve piled high
on a napkin. Probable cost, 2s. for this
quantity.
French Jelly.— Gather fresh sound fruit
for this purpose ; strawbeiTies, cherries, grapes,
and currants do weU for it. Prepare a quart of
clear jelly, and cover the bottom of a mould
with it. When it has had time to harden, make
a border of fruit, and place it tastefully round
the edge; cover with jelly, which must harden
as before, and continue to fill the mould in
the same manner. Preserved fruits✪ French Jelly may be
arranged with good effect between the jeUy in
the mould and as a garnish around it.
French Melted Butter.— Melt over the
fire, in a clean saucepan, four ounces of good
I fresh butter, and keep moving the saucepan
round in one direction until the butter is quite
hot. Or, blend together four ounces of good
fresh butter and a table-spoonful of flour. Put
these ingredients into a saucepan, with two
table-spoonfuls of water, half a spoonful of
white vinegar, and a flavouring of nutmeg and
salt✪ French Melted Butter. Stir over the fire to thicken, but do not
let the mixture boil. Time, about five minutes.
Butter, Is. 6d. per pound.
French Pancakes. — Beat two ounces of ✪ French Pancakes
Page 552 · 6 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
French. Fritters. — Dissolve two ounces of butter in half a pint of warm milk; blend with it ten ounces of flour, and work it till it is quite smooth. Whisk the whites of two eggs; ^idd them to the batter just before use, as the lightness will depend on this mainly. Season with salt, &c., if for vegetables; or sweeten with sugar if for frying fruit. Time, ten minutes to fry. Probable cost, 7d. for this ■quantity.
French Fritters (another way).— Jlix two large table-spoonfuls of floui- with as much wai-m water as wiU make it into a stiff paste ; beat up the whites and yolks separately of two eggs ; add the yolks to the paste, a tablespoonful of salad-oil, enough sugar to sweeten, and, lastlv, the whites of the eggs, which should be a stiff froth before being added. Drop the batter from a spoon, and fry in plenty of boiling lard. This preparation is excellent for fruit fritters, such as apples, peaches, oranges, etc. Time, about ten minutes to fry with fruit. Probable cost, 6d.
French Gauffres.- Separate eight eggs, yolks from whites ; beat the yolks tiU light, and froth the whites. Put eight ounces of flour and a quarter of a pound of pounded sugar, with a little salt, into a basin, and mix the beaten yolks of eggs, a glass of noyeau or any liquor preferred, and some pounded vanilla, with the flour; add a pint of whipped cream by slow degrees, and the whites of eggs lastly and lightly, that they may be well blended with the whole batter. Heat the gauffre-irons, and smear them with clarified butter, fill with the batter, and bake over a light charcoal fire ; turn the irons that the gauffres may be evenly coloured ; and when turned out, make them
neat with a pair of scissors, and drj- before the fire on paper. When dry, shake vanilla, orange, or lemon sugar over them, and serve piled high on a napkin. Probable cost, 2s. for this quantity.
French Jelly.— Gather fresh sound fruit for this purpose ; strawberries, cherries, grapes, and currants do weU for it. Prepare a quart of clear jelly, and cover the bottom of a mould with it. When it has had time to harden, make a border of fruit, and place it tastefully round the edge; cover with jelly, which must harden as before, and continue to fill the mould in the same manner. Preserved fruits may be arranged with good effect between the jelly in the mould and as a garnish around it.
French Melted Butter.— Melt over the
fire, in a clean saucepan, four ounces of good I fresh butter, and keep moving the saucepan round in one direction until the butter is quite hot. Or, blend together four ounces of good fresh butter and a table-spoonful of flour. Put these ingredients into a saucepan, with two table-spoonfuls of water, half a spoonful of white vinegar, and a flavouring of nutmeg and salt. Stir over the fire to thicken, but do not let the mixture boil. Time, about five minutes. Butter, Is. 6d. per pound.
French Pancakes. — Beat two ounces of
Records on this page
French FrittersFrench Fritters (another way)French GauffresFrench JellyFrench Melted ButterFrench Pancakes