Chef Time!

Chef Time!

Monday, October 27, 2014

Love Vintage Cooking!

I enjoy taking vintage recipes and bringing them up to date, but most of all I enjoy trying my skills against the chefs of yesterday.
For in the 1800s and early 1900s, the chefs then didn't have the appliances or conveniences of modern day cooking. So it's a pleasant challenge for me, to replicate their techniques.



Pets de Nonne

½ c. butter
1 c. water
¼ tsp. salt
1 c. flour
4 eggs
Oil for deep frying
3 tbsp. powdered sugar

In a medium saucepan, melt the butter in the water. Add salt and flour, and stir until a sticky batter is formed. Beat in the eggs, one at a time, until the batter is smooth.
Heat the oil to 375. Fry mounded teaspoons of dough, several at a time, for about 6 minutes. They are done when they are light, golden brown on each side. Drain them for a few minutes on a clean kitchen towel and serve warm, dusted with the powdered sugar.
This pets de nonne recipe makes 28 to 32 fritters.

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