AMERICAN FRITTERS
Here is a fritter that is not generally known in this country. It is a great favourite in America, and is well worth trying. They call it cream fritters. Take one cup of cream, five eggs, using the whites only, two cups of prepared flour, one saltspoonful of nutmeg, a pinch of salt. Stir the whites of eggs into the cream, in turn with the flour, beating the mixture well. Put in the nutmeg and salt, and beat it all up, hard, for two minutes. The batter should then be rather thick. Prepare plenty of hot, sweet lard in a deep frying-pan, and drop in a spoonful of batter for each fritter. A very short time is required for cooking. Drain when nearly brown, and serve on a hot, clean napkin. Jelly sauce should be eaten with these fritters, or any kind of jam. The fritters are very light, and to put the jam inside they should be pulled, not cut open. A dab of whipped cream makea them extra nice.
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Bibliographic details
Sun (Auckland), Volume II, Issue 313, 26 March 1928, Page 5
Word Count
173AMERICAN FRITTERS Sun (Auckland), Volume II, Issue 313, 26 March 1928, Page 5
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