Americandessert

Apple Fritters

Name: Apple Fritters
Cuisine: American
Ingredients: some apples; a drop or two of lemon-juice; a little castor sugar; the yolk of an egg; the white of the egg

From Tempting dishes for small incomes, 1891

To maintain the ring shape, use a finger through the hole while frying.

Presented as published in 1891. 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

1369Calories

6 gProtein

346 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories1369 kcal

Protein6 g

Carbohydrates346 g

Fiber14 g

Sugars312 g

Total Fat6.8 g

Saturated Fat1.9 g

Monounsaturated Fat2 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol184 mg

Sodium11 mg

Potassium1098 mg

Calcium84 mg

Iron1.4 mg

Magnesium51 mg

Phosphorus193 mg

Zinc1 mg

Copper0.4 mg

Manganese0.4 mg

Vitamin D0.9 mcg

Vitamin C82 mg

Vitamin A86 mcg

Vitamin E1.1 mg

Vitamin K6.6 mcg

Vitamin B60.5 mg

Vitamin B120.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.1 mg

Folate45 mcg

Choline181 mg

Caffeine0 mg

Water1038 g

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 16. The excerpt below is the record exactly as published.

Apple Fritters. Peel some apples; cut them into rather thin slices and cut the core out of each slice, forming a ring. Take a little castor sugar, squeeze a drop or two of lemon-juice on each apple slice, and then press them on to the sugar on each side ; dip into some batter and fry in hot fat. When they become a nice delicate brown take them out and dry them. Shake some white castor sugar over them and pile them high on a dish. It is a good plan to put a finger through the hole in the ring whilst throwing them into the fat in order to keep the ring shape. Batter should be a mixture of flour and milk made about as thick as double cream, and it should be very smooth ; and the fat should be very hot into which it is thrown. To make an extra good batter, add D 34 TEMPTING DISHES. half a pint of water to sufficient flour to make it the required thickness and then work in the yolk of an egg, and just before using the batter the white of the egg

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