Apple Fritters
From Plain cookery recipes, 1908
Ensure the fat is hot but not smoking.
Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
4302Calories
20 gProtein
97 gCarbs
429 gFat
Full nutrition (34 nutrients)
Calories4302 kcal
Protein20 g
Carbohydrates97 g
Fiber0 g
Sugars0.2 g
Total Fat429 g
Saturated Fat98 g
Monounsaturated Fat258 g
Polyunsaturated Fat52 g
Omega-30.2 g
Cholesterol381 mg
Sodium2411 mg
Potassium240 mg
Calcium77 mg
Iron7.9 mg
Magnesium44 mg
Phosphorus234 mg
Zinc1.8 mg
Copper0.2 mg
Manganese1 mg
Vitamin D6.1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E76 mg
Vitamin K16 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.5 mg
Folate224 mcg
Choline249 mg
Caffeine0 mg
Water287 g
As published
This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 42. The excerpt below is the record exactly as published.
white of one egg. Fat for frying the fritters. Sieve the flour and salt into a bowl. Make a well in the centre, and put in the salad oil ; then with a wooden spoon stir in tepid water till a rather stiff batter is made. Beat well, and let it stand for about an hour. Peel the apples thinly, then cut them into slices, cutting across the core of the apple ; with a small cutter remove the core from the slices of apple. Whip up the white of egg stiffly ; mix it lightly into the prepared batter. Dip each slice of apple through the batter, then put them carefully into a pan of hot clarified fat. Fry the fritters to a golden brown, drain well, dust with castor sugar
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