| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | French | Breads, Brunch, French | 5 | Servings |
INGREDIENTS
| ELAINE RADIS BGMB90B | ||
| 6 | T | water |
| 1 | T | Butter |
| 6 | T | All-purpose flour |
| 4 | Eggs | |
| 1 | t | Vanilla |
| Confectioner's sugar |
INSTRUCTIONS
These are as light as air. Heat deep fat to 370 degrees. Combine water, butter and flour in a saucepan and boil (stirring constantly) over low heat for about 5 minutes. Remove pan from heat and beat in one at a time, the eggs. Beat the batter for about 3 minutes AFTER each egg. Add the vanilla and drop the batter from a teaspoon into the hot fat. Cook until golden, drain and dust with the confectioner's sugar To be good these must be delicate in flavor, therefore the frying fat must be impeccable. If you fry in the usual bland cooking oil, heat it to 365-70 degrees and cook the batter until almost golden. If you use butter or part butter for frying, start frying with the fat at 330 degrees and let the heat rise over a 7 minute period to 360. Be sure to bring the heat of the fat DOWN to 330 again between cookings. SOURCE; JOY OF COOKING; author Irma S. Rombauer and Marion Rombauer Becker; published by BOBBS-MERRILL Company Inc.; 1964; Library of Congress #; 61-7902 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 114
Calories From Fat: 55
Total Fat: 6.2g
Cholesterol: 154.9mg
Sodium: 57.9mg
Potassium: 67.3mg
Carbohydrates: 7.5g
Fiber: <1g
Sugar: <1g
Protein: 6g