Victorian Cooking…Orange Fritters

Orange Fritters

Mix two tablespoonfuls of flour smoothly with one well-beaten egg, a quarter of an ounce of butter, and a quarter of a pint of cream, and add a pinch of salt and a dessert-spoonful of brandy.

Peel four or five large sweet oranges; take away the white pith, and divide them into sections without breaking the thin skin that divides them. Dip the pieces first into sherry, then into sifted sugar, and afterwards into the batter.

20160102_190711

Fry them in hot lard until they are lightly browned. Drain them on blotting paper to free them entirely from fat, and serve piled high on a hot napkin, with sifted sugar strewn over them. Time, eight or ten minutes to fry the oranges. Sufficient for four or five persons.

20160102_201635

This a tasty and easy recipe to follow and I added some Cinnamon…Highly recommended!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s