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Cintra Fritters

The following recipe was transcribed ver batim from 

Peterson's Magazine

Philadelphia, Pennsylvania

January, 1867

Cut up some sponge-cake, or the remains of any other kind of cake, into slices a quarter of an inch thick, stamp them out with a tin cutter into round or oblong shapes, soak them for a few minutes in a mixture of wine  and cream sweetened, and flavored with a few drops of ratafia*; dredge them with flour on both sides, and fry them in lard, of a light brown color; arrange them nicely in the dish, pour some melted raspberry-jelly round them, and serve very hot.

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* A sweet cordial flavored with fruit or almonds  Back


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