FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes
Home | Articles | Food_Trivia | Today_in_Food_History | Food_Timeline | RECIPES | Cooking_Tips | Videos | Food_Quotes | Who’s_Who | Culinary_Schools & Tours | Food_Trivia_Quizzes | Food_Poems | Free_Magazines | Food_Festivals & Shows
FREE Magazines
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.
Breakfast, Luncheon and Tea
By Marion Harland [Mary Virginia Terhune] (1875)
CURRANT FRITTERS. ( Very nice.)
• 2 cups dry, fine bread-crumbs.
• 2 table-spoonfuls prepared flour.
• 2 cups of milk.
• 1/2 pound currants, washed and well dried.
• 5 eggs whipped very light, and the yolks strained.
• 1/2 cup powdered sugar.
• 1 table-spoonful butter.
• 1/2 teaspoonful mixed cinnamon and nutmeg.
Boil the milk and pour over the bread.
Mix and put in the butter. Let it get cold.
Beat in, next, the yolks and sugar, the seasoning, flour and stiff whites; finally, the currants dredged whitely with flour.
The batter should be thick.
Drop in great spoonfuls into the hot lard and fry.
Drain them and send hot to table.
Eat with a mixture of wine and powdered sugar.
The complete 'Breakfast, Luncheon and Tea' may be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/
RELATED RECIPES
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.