1 tbsp butter
6 tbsp all-purpose flour
4 eggs
1 tsp vanilla
1 confectioner's sugar
Directions
These are as light as air. Heat deep fat to 370 degrees. Combine
water, butter and flour in a saucepan and boil (stirring constantly)
over low heat for about 5 minutes. Remove pan from heat and beat in
one at a time, the eggs. Beat the batter for about 3 minutes AFTER
each egg. Add the vanilla and drop the batter from a teaspoon into
the hot fat. Cook until golden, drain and dust with the
confectioner's sugar To be good these must be delicate in flavor,
therefore the frying fat must be impeccable. If you fry in the usual
bland cooking oil, heat it to 365-70 degrees and cook the batter
until almost golden. If you use butter or part butter for frying,
start frying with the fat at 330 degrees and let the heat rise over a
7 minute period to 360. Be sure to bring the heat of the fat DOWN to
330 again between cookings.
SOURCE; JOY OF COOKING; author Irma S. Rombauer and Marion Rombauer
Becker; published by BOBBS-MERRILL Company Inc.; 1964; Library of
Congress #; 61-7902
Servings: 5 servings
Beinets Or French Fritters Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; French
The History of Recipes
Academics have found proof that recipes existed back into distant history, in truth as far back into history as the Egyptians, and maybe further still. Interesting though that maybe, these, old records were just very simple hieroglyphic instructions for preparing food.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, are some clay tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Much later, in Roman times a man called Apicius assembled a number of scripts describing recipes cooked by wealthy Romans. In his scrolls, he tells us how the roman meals were split into appetizers, main course and dessert, something we still use today. Additionally, he recounts how the ancient cooks used many different herbs and spices, including many that are still in use today for example bay, fennel and dill. Continuing our culinary historical journey, there are two interesting books which appeared in the 14th Century - a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the curry that is familiar to us all today, but rather accounts of the types of food on the tables of the upper classes. Later on, in the 15th century, the Crusaders brought back many foods and herbs from the holy lands, including coriander, basil and rosemary. The introduction of these new foods and spices led to an increase in manuscripts on food, most of which still exist in private cookery archives. When we get to the twentieth century, recipe publications were in high demand, mostly as a result of better eduction, people having more leisure time and being a little richer. The TV revolution brought us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to access thousands of recipes like those on our site. |
We hope you enjoy this Beinets Or French Fritters recipe.
