PASSOVER FRITTERS.





Mix into a smooth batter a tea-cup of biscuit powder with beaten eggs,
and sweeten with white sifted sugar; add grated lemon peel, and a
spoonful of orange flower-water, and fry of a light brown; the flavor
may be varied by substituting a few beaten almonds, with one or two
bitter, instead of the orange flower-water.

A SUPERIOR RECEIPT FOR PASSOVER FRITTERS.
Make a thin batter as already described in the former receipt; drop
it into a souflé pan, fry lightly, and strew over pounded cinnamon,
sifted sugar, and finely chopped almonds; hold over a salamander to
brown the upper side. Slide the fritter on to a hot dish, and fold;
pour over, when in the dish, clarified sugar.





PASSOVER CURRANT FRITTERS. PASSOVER PUDDING. facebooktwittergoogle_plusredditpinterestlinkedinmail

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