Dinner
Cherry Fritters
The original 1910 method for Cherry Fritters, presented as a faithful archival transcription.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- 2 cups scalded milk
- ¼ cup corn-starch
- ¼ cup flour
- ½ cup sugar
- ¼ teaspoon salt
- ¼ cup cold milk
- Yolks 3 eggs
- ½ cup Maraschino cherries, cut in halves
Make it happen
Directions
- 1
Mix corn-starch, flour, sugar, and salt. Dilute with cold milk and add beaten yolks; then add gradually to scalded milk and cook fifteen minutes in double boiler. Add cherries, pour into a buttered shallow tin, and cool. Turn on a board, cut in squares, dip in flour, egg, and crumbs, fry in deep fat, and drain. Serve with Maraschino Sauce.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.