Time: From 6 to 8 minutes

Sufficient for 3 or 4 persons

  1. 2 large potatoes
  2. 4 eggs
  3. 2 tablespoonfuls of cream
  4. 2 tablespoonfuls of raisin or sweet wine
  5. 1 dessertspoonful of lemon-juice
  6. 4 teaspoonful of grated nutmeg
  7. hot lard
  • Boil the potatoes, and beat them up lightly with a fork, but do not use a spoon, as that would make them heavy
  • Beat the eggs well, leaving out one of the whites
  • Add the other ingredients, and beat all together for at least 20 minutes, or until the batter is extremely light
  • Put plenty of good lard into a frying-pan, and drop a tablespoonful of the batter at a time into it, and fry the fritters a nice brown
  • The fritters should be neatly dished on a white d'oyley, and pounded sugar sprinkled over them; and they should be well drained on a piece of blotting-paper before the fire previously to being dished

  • Serve them with the following sauce: A glass of sherry mixed with the strained juice of a lemon, and sufficient white sugar to sweeten the whole nicely. Warm these ingredients, and serve the sauce separately in a tureen.

    Source: The Book of Household Management by Isabella Beeton (1859)

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