|
|
Definition of French fritter
1. Noun. A deep-fried, yeast-raised doughnut dusted with confectioners' sugar.
Lexicographical Neighbors of French Fritter
Literary usage of French fritter
Below you will find example usage of this term as found in modern and/or classical literature:
1. Practical Cooking and Dinner Giving: A Treatise Containing Practical by Mary Foote Henderson (1889)
"French fritter BATTER (French Cook), No. 1. PUT a heaping cupful of flour into
a bowl; add two yolks of eggs, 2. table-spoonful of olive oil, ..."
2. The Picayune Creole Cook Book (1922)
"... if served as an entremet, it must be hot. Fruit fritters often take the place
of desserts among the poorer Creole families. French fritter Batter Pute a ..."
3. Paul Richards' Book of Breads, Cakes, Pastries, Ices and Sweetmeats by Paul Richards (1907)
"French fritter PASTE (BEIGNETS SOUFFLES). One quart of water, eight ounces of
butter, one pound of flour, about eighteen eggs. Prepare same as directed in ..."
4. Philadelphia Cook Book: A Manual of Home Economics by Sarah Tyson Heston Rorer (1886)
"It may also be dipped in French fritter batter and fried. Serve without sauce.
BROILED TRIPE Cut boiled tripe into pieces about two inches square, ..."
5. World's Fair Souvenir Cook Book by Sarah Tyson Heston Rorer (1904)
"Make a French fritter batter as follows: Put one cup of flour (a half-pint) into
a bowl. Beat the yolks of two eggs, add to them two-thirds of a cup of cold ..."
Other Resources:
