Name: Mushroom Fritters
Ingredients: batter (thicker than pancake batter); lard (for frying); sweet oil (for dipping); custard (for filling); fine sugar (for dusting)

Mushroom Fritters

Ingredients

Directions

Prepare a thick batter similar to pancake batter.
Heat lard in a stewpan.
Pour sweet oil into a small cup for dipping the mould.
Dip the mould in the oil, then in the batter, and immediately into the hot lard.
Fry until the fritter is brown, then remove and drain on white kitchen paper.
Fill the hollow part with custard.
Dust with fine sugar and use a salamander to glaze the fritters.
Serve on a napkin.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.