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Bread-and-Butter Fritters
Accompaniments

Buttered bread pieces, placed butter-to-butter, dipped in batter and fried. Served sprinkled with sugar (Mrs.B)


Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

BREAD-AND-BUTTER FRITTERS.
1410. INGREDIENTS: Batter, 8 slices of bread and butter, 3 or 4 tablespoonfuls of jam.
Mode: Make a batter, the same as for apple fritters No. 1393; cut some slices of bread and butter, not very thick; spread half of them with any jam that may he preferred, and cover with the other slices; slightly press them together, and cut them out in square, long, or round pieces. Dip them in the batter, and fry in boiling lard for about 10 minutes; drain them before the fire on a piece of blotting-paper or cloth. Dish them, sprinkle over sifted sugar, and serve.
Time: About 10 minutes.
Average cost:, 1s.
Sufficient: for 4 or 5 persons.
Seasonable: at any time.




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