Beignets a LA Victoria
Ingredients
Directions
Prepare Beignet Batter (No. 373).
Mix in 3 ounces of pounded sugar.
Drop lumps the size of a cobnut into hot lard.
Fry until light brown, about 10 to 15 minutes.
Ensure the lard is not too hot; the beignets will expand to six times their size.
Sift powdered sugar over the beignets and serve.
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.
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