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(recipe, Williamsburg Farmers Market)
These delectable strawberry fritters were presented by Barbara Scherer of Colonial Williamsburg Foodways Department from an 18th Century Cookbook of a French Family.
- 1 spoonful brandy
- ½ glass white wine
- 2 egg whites, beaten
- green lemonpeel, finely shredded
- Make a paste with some flour, a spoonful of brandy, half a glass of white wine, the whites of two eggs beat, and green lemonpeel shred fine
- Mix it well, neither too thick nor too thin; it should rope in falling from the spoon
- Dip some large strawberries into it, fry them, and glaze them with a salamander.