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A traditional southern fritters recipe. The source of this recipe is the Kentucky Receipt Book, published in 1903. The author is Mary Harris Frazer. It would have been familiar to the early residents of Old Louisville |
Cream Fritters.
One coffee cup of cream, whites of 5 eggs, 2 cups of sifted flour, a pinch of salt and a dash of nutmeg. Stir stiffly-beaten whites into cream, then flour, nutmeg and salt; beat hard. The batter it rather stiff, fry by spoonful in hot fat. Drain and serve with powdered sugar or jelly sauce. Any chopped fruit may be added to batter before cooking. They should be light and crisp.
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