Water Fritters

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Take a Pint of Water put into a Sauce-pan, a Piece of Butter as big as a Wallnut, a little Salt, and some candied Lemon-peel minced very small; make this boil over a Stove, then put in two good Handfuls of Flour, and turn it about by main Strength, till the Water and Flour be well mixed together, and none of the last stick to the Sauce-pan; then take it off the Stove, mix in the Yolks of two Eggs, mix them well together, continuing to put in more, two by two, till you have stirred in ten or twelve, and your Paste be very fine; then drudge a Peel thick with Flour, and dipping your Hand into Flour, take out your Paste, Bit by Bit, and lay it on a Peel. When it has lain a little while, roll it, and cut it into little Pieces, taking care, that they stick not to one another; fry them of a fine brown, put a little Orange-flour Water over them, and Sugar all over.