Francatelli Recipes for Fritters, Chapter 21
Welcome to FabulousFusionFood's Francatelli Recipes for Fritters — This page gives you the entire contents of the Twenty-first Chapter: Fritters from Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Each recipe is given here in its original form, with a link underneath to the modern redaction, should you wish to replicate it. This is the first time that Francatelli's book has been made available in its entirety on the internet. Enjoy...
The text presented here is derived directly from Francatelli's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
CHAPTER XXI.
No. 806.—APPLE.
CUT the apples in thick slices; scoop out the cores with a tin cutter ; then pare off the rind, and place the pieces of apple in a basin ; add a liqueur glass of brandy, a spoonful of sugar, and grated lemon-peel ; and let them steep in this for an hour; next, dip each piece of apple in some light frying batter (No. 288), and drop them gently into some hot frying fat; turn them over in this lightly with a fork, and when fried crisp, and of a light colour, drain and dish them up on a napkin; dredge some sifted sugar over them, and serve.
Pear fritters are made in the same manner.
No. 807.—PINE-APPLE FRITTERS.
Peel the pine apple; cut it in thick slices; divide these into fingers ; steep them with a little maraschino for an hour ; and use frying batter (No. 289). Finish fritters as in No. 806.
No. 808.—ORANGE FRITTERS.
Cut the oranges in halves; use a sharp knife to remove the peel and the pith, and pick out the pips; steep the pieces of oranges in a liqueur glass of brandy and a spoonful of sugar for an hour ; and when about to fry them, let them first be drained on a sieve, dipped separately in the batter (No. 288), and fried in the usual way.
No. 809.—PEACH FRITTERS.
Cut the peaches in quarters ; remove the skins; steep the pieces in a glass of noyeau and a little sugar for an hour ; then drain them ; dip each piece in German frying batter, No 289 ; fry the flitters of a light colour, and crisp; and having drained them, let them be placed in order on a baking-sheet, dredged over with sifted sugar, salamander and dished up without a napkin, and with some custard-whip, No. 99, poured round them. All kinds of stone fruit are to be treated in the same manner.
No. 8l0.—CINTRA FRITTERS.
These are prepared from remains of Brioche, Baba, Compiègne, or any other cake; whichever is used for the purpose should be first cut in slices a quarter of an inch thick, and stamped out with a round tin cutter the size of a crown-piece, placed flat in a dish, and soaked with the following mixture : a gill of cream, an ounce of sugar, a tablespoonful of orange flower-water. Previously to frying these fritters, let them be dredged over with flour, when fried of a light colour; dish them up without a napkin, and pour some diluted preserve of any kind most convenient round the base.
No. 811.—SPANISH PUFFS.
Make some paste as shown in No. 761, and with the fingers or with a teaspoon lay this out in the form of round balls, the size of small walnuts, on sheets of buttered paper ; these being held at one end, must be immersed in hot frying fat to be gently shaken off. As they are frying, they are to be carefully moved about with a draining spoon, until they are done of a light colour, and have increased four times their original size; they must then be drained on a wire sieve, dished up on a napkin, some sugar dredged over them, and served immediately.
No. 812.—CUSTARD FRITTERS.
Boil a pint of milk with cinnamon and lemon, add four ounces of sugar, one ounce of flour, a grain of salt, and six eggs ; beat all together, and steam this custard in a plain mould previously spread inside with butter ; and when done firm, and quite cold, let it be carefully cut into square pieces, dipped in frying batter in which there has been mixed a little cream, and dropped separately in hot frying fat; when they have attained a light colour all over, drain and dish them up with some kind of preserve round the base.
No. 813.—PORTUGUESE FRITTEES.
Put six ounces of rice into a pint of milk, four ounces of sugar, two ounces of butter, cinnamon, and lemon-peel; boil this very gently over a slow fire for about three-quarters of an hour, by which time the rice will have entirely absorbed all moisture. Mix in three yolks of eggs, and then make up this preparation of rice into balls the size of large walnuts—introducing in the centre of each a teaspoonful of orange-marmalade; egg and crumb them over carefully, and as you do so, place them in a wire frying basket, and immerse them in hot frying fat. As soon as they have attained a light colour, drain and dish them up on a napkin; sugar them over, and serve.
No. 814.—PUDDING FRITTERS.
These are prepared with remains of any kind of custard puddings—such as cabinet, ground rice, arrowroot, &c., or even plum pudding. The pudding intended to be used for the purpose should cut in neat squares, egged over and bread-crumbed, and being fried of s light colour, may be dished either with or without preserve.
No. 815.—GERMAN FRITTERS.
As a matter of economy and convenience, it is customary to serve these fritters only when you have had occasion to prepare brioche-paste for other purposes ; in which case, about twelve ounces of the paste should be kept in reserve, and used as follows :—Roll out the paste to the thickness of a penny-piece ; moisten this slightly with a paste-brush dipped in water ; place small balls of preserve upon this, at distances of two inches from each other; cover over with some of the same paste rolled out thin, similarly to the first piece ; with the edge of the thumb press down all round each lump of preserve; stamp these out with a round tin cutter, and as you do so, place them in rows on sheets of buttered paper upon a baking·sheet, and fry them in hot frying fat, of a light colour ; when done, dish them on a napkin ; dredge them over with cinnamon pounded with sugar, and serve.
The text presented here is derived directly from Francatelli's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
Francatelli's Chapter XXI: Fritters.
CHAPTER XXI.
FRITTERS
CUT the apples in thick slices; scoop out the cores with a tin cutter ; then pare off the rind, and place the pieces of apple in a basin ; add a liqueur glass of brandy, a spoonful of sugar, and grated lemon-peel ; and let them steep in this for an hour; next, dip each piece of apple in some light frying batter (No. 288), and drop them gently into some hot frying fat; turn them over in this lightly with a fork, and when fried crisp, and of a light colour, drain and dish them up on a napkin; dredge some sifted sugar over them, and serve.
Pear fritters are made in the same manner.
Peel the pine apple; cut it in thick slices; divide these into fingers ; steep them with a little maraschino for an hour ; and use frying batter (No. 289). Finish fritters as in No. 806.
Cut the oranges in halves; use a sharp knife to remove the peel and the pith, and pick out the pips; steep the pieces of oranges in a liqueur glass of brandy and a spoonful of sugar for an hour ; and when about to fry them, let them first be drained on a sieve, dipped separately in the batter (No. 288), and fried in the usual way.
Cut the peaches in quarters ; remove the skins; steep the pieces in a glass of noyeau and a little sugar for an hour ; then drain them ; dip each piece in German frying batter, No 289 ; fry the flitters of a light colour, and crisp; and having drained them, let them be placed in order on a baking-sheet, dredged over with sifted sugar, salamander and dished up without a napkin, and with some custard-whip, No. 99, poured round them. All kinds of stone fruit are to be treated in the same manner.
These are prepared from remains of Brioche, Baba, Compiègne, or any other cake; whichever is used for the purpose should be first cut in slices a quarter of an inch thick, and stamped out with a round tin cutter the size of a crown-piece, placed flat in a dish, and soaked with the following mixture : a gill of cream, an ounce of sugar, a tablespoonful of orange flower-water. Previously to frying these fritters, let them be dredged over with flour, when fried of a light colour; dish them up without a napkin, and pour some diluted preserve of any kind most convenient round the base.
Make some paste as shown in No. 761, and with the fingers or with a teaspoon lay this out in the form of round balls, the size of small walnuts, on sheets of buttered paper ; these being held at one end, must be immersed in hot frying fat to be gently shaken off. As they are frying, they are to be carefully moved about with a draining spoon, until they are done of a light colour, and have increased four times their original size; they must then be drained on a wire sieve, dished up on a napkin, some sugar dredged over them, and served immediately.
Boil a pint of milk with cinnamon and lemon, add four ounces of sugar, one ounce of flour, a grain of salt, and six eggs ; beat all together, and steam this custard in a plain mould previously spread inside with butter ; and when done firm, and quite cold, let it be carefully cut into square pieces, dipped in frying batter in which there has been mixed a little cream, and dropped separately in hot frying fat; when they have attained a light colour all over, drain and dish them up with some kind of preserve round the base.
Put six ounces of rice into a pint of milk, four ounces of sugar, two ounces of butter, cinnamon, and lemon-peel; boil this very gently over a slow fire for about three-quarters of an hour, by which time the rice will have entirely absorbed all moisture. Mix in three yolks of eggs, and then make up this preparation of rice into balls the size of large walnuts—introducing in the centre of each a teaspoonful of orange-marmalade; egg and crumb them over carefully, and as you do so, place them in a wire frying basket, and immerse them in hot frying fat. As soon as they have attained a light colour, drain and dish them up on a napkin; sugar them over, and serve.
These are prepared with remains of any kind of custard puddings—such as cabinet, ground rice, arrowroot, &c., or even plum pudding. The pudding intended to be used for the purpose should cut in neat squares, egged over and bread-crumbed, and being fried of s light colour, may be dished either with or without preserve.
As a matter of economy and convenience, it is customary to serve these fritters only when you have had occasion to prepare brioche-paste for other purposes ; in which case, about twelve ounces of the paste should be kept in reserve, and used as follows :—Roll out the paste to the thickness of a penny-piece ; moisten this slightly with a paste-brush dipped in water ; place small balls of preserve upon this, at distances of two inches from each other; cover over with some of the same paste rolled out thin, similarly to the first piece ; with the edge of the thumb press down all round each lump of preserve; stamp these out with a round tin cutter, and as you do so, place them in rows on sheets of buttered paper upon a baking·sheet, and fry them in hot frying fat, of a light colour ; when done, dish them on a napkin ; dredge them over with cinnamon pounded with sugar, and serve.