Apple Fritters, 3 (Beignets aux Pommes)

Ingredients

• 6 oz. flour
• 1 tea-sp. baking powder
• A pinch of salt
• 14 table-sps. sugar
• 2 small eggs
• I oz. butter
• 1 or 2 table-sps. milk
• 1 cupful chopped apples

Method

1. 1

   Put the butter and sugar into a basin and beat them together to a cream.

2. 2

   Add the yolks of the eggs, then the sifted flour and milk by degrees.

3. 3

   Beat well, add the baking powder and salt, the apples finely chopped, and, lastly, the whites of the eggs beaten to a stiff froth.

4. 4

   Form the mixture into small portions about the size of a walnut, drop them into boiling fat, and fry to a golden brown colour.

5. 5

   Drain and dredge well with sugar.

6. 6

   Serve plain or with wine or lemon sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 674. The excerpt below is the record exactly as published.

Apple Fritters, 2 (Beignets aux Pommes) Frying batter No. 3. 1 Sugar. 4 apples. I Lemon or orange juice. Make the batter according to directions given above. Peel, core, and chop the apples. Sprinkle them with sugar and a little lemon or orange juice. Let them stand a few minutes, and then mix them with the batter. Take up a spoon- ful of the mixture at a time, and fry in boiling fat until a nice brown colour. Do not make the fritters too large, or they will not cook well in the centre, and test the first one before lifting the others from the fat. Sprinkle them with sugar and serve very hot. Sufficient for 5 or 6 persons. Probable cost, 8 d. 1869. Apple Fritters, 3 6 oz. flour. 1 tea-sp. baking powder. A pinch of salt. 14 table-sps. sugar. (Beignets aux Pommes) 2 small eggs. I oz. butter. 1 or 2 table-sps. milk. 1 cupful chopped apples

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