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 the fried batter pounded cinnamon, sifted sugar, and finely chopped almonds. Hold the pan over a salamander to brown the upper side. Slide the fritter onto a hot dish and fold. Pour clarified sugar over it once in the dish.