Syringed Fritters

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take about a Pint of Water, and a Bit of Butter, the Bigness of an Egg, with some Lemon-peel, green if you can get it, rasped, preserved Lemon-peel, and crisped Orange-flowers; put all together in a Stew-pan over the Fire, and when boiling throw in some fine Flour; keep it stirring, put in by degrees more Flour till your Batter be thick enough, take it off the Fire; then take an Ounce of Sweet Almonds, four bitter Ones, pound them in a Mortar, stir in two Naples Biskets crumbled, two Eggs beat; stir all together, and more Egg, till your Batter be thin enough to be syringed. Fill your Syringe, your Butter being hot, syringe your Fritters in it, to make of it a true Lovers-Knot, and being well coloured, serve them up for a dainty Side-dish.

At another time, you may rub a Sheet of Paper with Butter, over which you may syringe your Fritters, and make them in what Shape you please. Your Butter being hot, turn the Paper upside-down over it, and your Fritters will easily drop off. When fry’d, strew them with Sugar, and glaze them.