CookEat Recipe
Jelly Fritters
Twelve round jelly-filled bread sandwiches dipped in No204 batter, fried and oven-finished. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1253. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use raspberry jelly, olive oil in the batter and refined canola oil for frying. Purchase three whole eggs and separate them once, retaining the same three whites for the fold-in. Verify 74°C centres; drain on rack or food-safe paper before the powdered-sugar and five-minute oven finish. Rum and kirsch remain alcoholic inputs. Limites : Bread/cutter size, egg size, batter uptake, fry-fat quantity, oven heat, alcohol retention and actual finished yield remain unmeasured. Full batter prepared once does not mean all batter is eaten.
Method
Steps
Step 1
Cut TWELVE quarter-inch sandwich-bread slices into TWO equal rounds EACH. Spread all TWENTY-FOUR rounds on a dish and distribute ONE tablespoon rum plus ONE tablespoon kirsch evenly across them. Spread ONE teaspoon raspberry jelly on EACH of TWELVE rounds and cover with the twelve plain rounds, making TWELVE couples.
Step 2
Separate THREE whole eggs once. Mix 227 g sifted flour, TWO tablespoons OLIVE OIL, HALF teaspoon salt, ONE tablespoon powdered sugar, the SAME THREE yolks, HALF gill cold water, ONE gill cold milk and ONE teaspoon vanilla briskly FIVE minutes. Keep safely chilled if waiting. Immediately before coating, beat the SAME THREE retained whites airy and fold gently ONE minute.
Step 3
Dip each whole bread couple in the same batter and lower into controlled hot refined CANOLA oil. Fry for the TEN-minute guide, turning occasionally, until egg-containing centres reach 74°C. Lift, drain on a food-safe rack or absorbent paper and trim neatly.
Step 4
Arrange on a tin, sprinkle a LITTLE separate powdered sugar and bake in a brisk oven FIVE minutes as printed. Dress hot on a dish with a plain food-safe folded napkin and serve.
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