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.


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.


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


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