A Superior Receipt for Passover Fritters
Origin: London, England
Source: Anonymous, 1846
Ingredients
- thin batter
- cinnamon
- sugar
- almonds
- clarified sugar
Instructions
- Make a thin batter as already described in the former receipt.
- Drop it into a souflé pan and fry lightly.
- 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 it.
- When it is in the dish, pour over clarified sugar.