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DessertsOther Desserts pg 2 >  Currant Fritters (1875)


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Breakfast, Luncheon and Tea
By Marion Harland [Mary Virginia Terhune] (1875)


• 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'



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