19th century
Jersey Wonders
Jersey wonders are not really wonders, but rather a traditional pudding from the island of Jersey made of twisted dough browned in lard. The housewives of Jersey would fry their wonders as the tide was going out. They believed that if they fried them on an incoming tide, the fat would overflow the pan. Today it is a favourite at Jersey’s country fairs and many people on the island have recipes going back generations, all apparently similar.
This recipe is very easy; the only difficulty is turning the dough into the traditional twist without tearing it. Mary Jewry in her book Warne’s Model Cookery and Housekeeping Book of 1868 gives us the recipe and explains how to turn the dough. It is, however, easier if you see someone do it rather than read Jewry’s instructions.
Work the sugar and butter together till quite soft, throw in the eggs that have been previously well beaten, and then add the flour and a little nutmeg, knead twenty minutes and let it rise; then roll it between your hands into round balls the size of a small potato, but do not add any more flour; flour your pasteboard lightly and roll out each ball into a thin oval the size of the hand, cut with a knife three slits like bars in the centre of the oval, cross the two centre ones with your fingers, and draw up the two sides between, put your finger through and drop into it boiling lard, which must be ready in a small stewpan. Turn them as they rise, and when a nice brown, take them up with a fork and lay them on a tray with paper underneath them.
Mary Jewry, Warne’s Model Cookery and Housekeeping Book, 1868
Modern recipes often use double the amount of sugar that is used in the traditional recipes; this doesn’t surprise me but I have chosen to stay true to the traditional measurements Mary Jewry gives in her book, using a little less butter to make the dough easier to handle. Apparently it isn’t traditional to dust sugar over these fritters, but I do think a light dusting improves them and makes them look very festive.