Home › The Principles of Cookery › Cream Fritters

Cream Fritters

Pound in a mortar half a dozen macaroons, two ounces of sugar, half a tea-spoonful of salt, and the rind, grated, of half a lemon. Beat up two whites and half a dozen yolks of eggs separately, with half a pint of cream, and stir all well together. Form into fritters, and fry them a light brown, both sides alike, and serve them quickly, with wine sauce and fine powdered sugar. Probable cost, 1s. 9d. Time, four to five minutes to fry. Sufficient for five or six persons.