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📝 Description
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75
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🥘 Ingredients
1/2 pint of milk, 2 tablespoonfuls of flour, 4 eggs, 3 tablespoonfuls of boiled rice, 3 tablespoonfuls of currants, sugar to taste, a very little grated nutmeg, hot lard or clarified dripping.
👨🍳 Method
Put the milk into a basin with the flour, which should previously be rubbed to a smooth batter with a little cold milk; stir these ingredients together; add the well-whisked eggs, the rice, currants, sugar, and nutmeg. Beat the mixture for a few minutes, and, if not sufficiently thick, add a little more boiled rice; drop it, in small quantities, into a pan of boiling lard or clarified dripping; fry the fritters a nice brown, and, when done, drain them on a piece of blotting-paper, before the fire. Pile them on a white d'oyley, strew over sifted sugar, and serve them very hot. Send a cut lemon to table with them.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Currant Fritters this week, and I must say, the combination of textures surprised me. The soft, warm currants nestled within the crispy, golden batter were a delightful contrast. I found the nutmeg added a subtle warmth that complemented the sweetness of the currants perfectly. I was skeptical about the boiled rice in the batter, but it worked beautifully to thicken the mixture and added a pleasant, starchy note. This recipe is perfect for the weeknight cook looking to impress with minimal effort. The fritters come together quickly, and the use of pantry staples makes it an excellent choice for a last-minute dessert. I served them with a dusting of powdered sugar and a squeeze of lemon, as Mrs. Beeton suggested, and they disappeared in no time. Next time, I might experiment with different dried fruits, but for now, I'm enjoying the classic charm of these vintage fritters.
