Sponge Fritters

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 2β…” cups flour.
  • β…“ cup sugar.
  • β…ž cup scalded milk.
  • β…“ yeast cake dissolved in 2 tablespoons lukewarm water Currant jelly.
  • β…“ cup melted butter.
  • ΒΌ teaspoon salt.
  • 2 eggs.
  • Grated rind Β½ lemon.
  • Quince marmalade.


    Make a sponge of one-half the flour, sugar, milk, and dissolved yeast cake; let rise to double its bulk. Add remaining ingredients and let rise again. Toss on a floured board, roll to one-fourth inch thickness, shape with a small biscuit cutter (first dipped in flour), cover, and let rise on board. Take each piece and hollow in centre to form a nest. In one-half the pieces put one-half teaspoon of currant jelly and quince marmalade mixed in the proportion of one part jelly to two parts marmalade. Brush with milk, edges of filled pieces. Cover with unfilled pieces and press edges closely together with fingers first dipped in flour. If this is not carefully done fritters will separate during frying. Fry in deep fat, drain on brown paper, and sprinkle with powdered sugar.