Apple Fritters

Ingredients

• the same as for pancakes
• the apples
• sugar over them

Method

1. 1

   Prepare batter as for pancakes.

2. 2

   Peel, core, and slice apples thinly, dip in batter, and fry in hot lard.

3. 3

   Drain and sift sugar over them.

4. 4

   Serve with sauce or syrup.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 98. The excerpt below is the record exactly as published.

sugar over them. Serve with saoce or symp-molaases. Or yon may peel and <{aar- ter the apples, and ehop them TCiy finely and stir them in the batter. For plain fritteis leave out the apple. * Breed Iiittfln. Sni shoes half an inch thick from a stale loaf of bakei^a brea^; break the yolks of three ^gs in a deep dish, beat them slightly, and add half a teacnp of milk, and a pineh of salL Helt in a frying-pan equal quantities of butter and lard, dip eaA sliee of bread in the milk and eggs, and when the bntter is boil- ing hot, fry a nioe brown on both sides, sprinkle thickly with sQgar and dnnamon, and serve hot ; or yon may melt a table- spoonfrd of onrrant-jelly in a sauce-pan with two glasses <£ Madeira wine and pour over, grating a little nutmeg on eaek slioe. Freneh Fritters. Put into a sauce-pan a pint of milk, a piece of butter the siie of an ^g, a little grated lemon-peel or two teaspoons of extract of vanilla, a teaspoonful of white sugar, and a pinch of salt ; bring it to a boil, stir in flour a handful at a time, until the milk is all absorbed, stirring all the time with a wooden spoon, and keeping it boiling until it becomes quite thick and detaches itself from the bottom of the sauce-pan \ then remove it from the fire, and break in six eggs, one at a time, stirring constantly until the paste will retain its shape in the spoon ; have melted in a fry- ing-pan some very nice lard, drop the paste fixmi the spocm in small pieces, and fry a nice color over the fire ; they will swell veiy much. Take them out with a perforated skSmmer, and sift powdered sugar over them and serve. PASTRY, PUDDING & Ac Wl * Orange Fritten Peel fend slioe half an inch thick fine tart jnicy oranges (two or thiee), take ont all the seeds, sprinkle the slioes with pow- dered sugar, make a batter as for apple fritters, lay a slice of the orange in a large spoonftil of the batter, and put it in ihe boiling Itrd. Serye with wine and sugar, or sugar only. » Plain Fritters. Measure five heaping tablespoonsfU of flour, then sift it, and stir Tory gradually into it a pint of milk; add a pinch of salt, beat the yolks and whites separately of four eggs, add the yolks to the flour and milk, beat well together, then add the whites of the eggs, and drop spoonsful of the batter into boiling lard. * Spanish Fritters. Out stale baker's bread in slices half an inch thick, and then in strips like lady-fingers or any sise you wish. Sweeten a pint of cream or rich milk, beat three eggs, stir in them a little ground cinnamon, doyes and grated nutmeg, and a little pinch of salt, add them to the cream, lay the bread on a flat dish, pour the custard over it, and let it stand until all absorbed by the bread; firy a light brown in butter and lard. * Apple Meringue. Peel, eore and slice a dozen fine large tart apples, put them oyer the fire in a preserying-kettle, with a teacup of cold water ; stew them until soft, press them through a cullender, sweeten to your taste and flayor with the grated rind of a lemon ; put them in a pudding-dish ; make a meringue of the whites of three eggs, beaten to a stiff froth with three heaping tablespoons of sugar, shape nicely oyer the apples

Cook this with the app: pantry check, scaling, and the assistant.