Everton Taffy, or Butter-Scotch
hard
View Recipe
Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 15. One of the earliest known cookbooks by an African American author.
Beating egg whites with sugar creates a meringue-based batter that traps air bubbles, which expand when exposed to hot fat, creating a light, crispy texture. The small amount of flour provides just enough structure to hold the shape during frying without making the fritters dense. Lemon juice stabilizes the egg white proteins through acid coagulation, preventing the foam from collapsing before frying.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
Stir to a batter
Fry in hot lard
When done, grate white sugar over them
This recipe is not suitable for advance preparation. The batter must be fried immediately after mixing, as the egg white foam will deflate if allowed to sit. However, you can separate the eggs and bring whites to room temperature up to 30 minutes before starting.
These fritters are best enjoyed immediately while still warm and crispy. If necessary, store in an airtight container at room temperature for up to 1 day, though they will lose their delicate crispy texture. Do not refrigerate, as moisture will make them soggy. They cannot be successfully reheated.
