Apple Fritters

Ingredients

• One cup sweet milk
• two cups flour
• a large teaspoon baking powder
• two eggs
• one tablespoon sugar
• a little salt

Method

1. 1

   Warm the milk and add slowly to the beaten yolks of eggs, then add flour and whites of eggs together.

2. 2

   Slice apples crosswise after paring and taking out core, drop in batter, take out with spoon or fork, and drop in hot lard.

Nutrition per serving

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 7. The excerpt below is the record exactly as published.

large teasp<K)n baking powder sifted with Hour or (sour milk with half tea.siH)on scxla) ndl out, sprinkle with coarse sugar and hickorynut meats. Cut into forms and bake in a quick oven. Hanover. CHOCOLATE COOKIES. One-half cup butter, two cups sugar and three eggs, three cups of flour, three teasjMHms baking powder, one-half cup Baker’s chocolate, flavor with vanilla, put sugar, flour, chocolate and baking pow¬ der together, and stir thoroughly, then put butter, eggs and vanilla in some other dish and whip well, then add a little at a time the dry part and stir all the time. C. B. GINGER COOKIES NO. 1. Two cups sugar, one cup molasses, one cup lard, two egg.s, one-half cup cold water, one tea.sp(M)n ginger, three tea- spdons soda, one teasi)oon each of cloves and cinnamon. Mr.s. Dr. Bauer. THE PENNSYLVANIA HERMAN COOK ROOK. 18 GINGER COOKIES NO. 2. One pint molasses, one enp sugar, one cup lard, one cup sour milk, four tea¬ spoons soda, ginger to taste, heat mo- Insses, lard and sugar, then put in milk when partly cool, stir in flour, let stand over night, roll out next morning and hake. Mrs H.Oeotz, llartville. GINGER SNAPS. One pint X. O molasses, let come to a boil, then add one-half pint sugar, one- half pint lard and butter mixed, one tea¬ spoon ginger, cloves and cinnamon, one teaspoon soda dissolved in a large spoon¬ ful boiling water, add a little sprinkle of salt and pepper, flour to make a stiff dough, roll thin. .Mrs. F. Strassner, Canhm, O. DROP CAKES. Three eggs, one cup lard, one cup mo¬ lasses, one cup brown sugar, one table¬ spoon ginger, one tablespoon soda, one teacup boiling water, disvsolve soda in tlie water, five cups unsifted flour, mix well, drop in spoonfuls into a slightly greased pan, ahont three inches apart. .Mrs. M. Keam. DOUGHNUTS. OAT MEAL CRACKERS. Two cups brown sugar, two cups oat meal, one-half cup butter, one half cuj) hot water, scant teaspoon soda in part of the hot water, flour to make them very stiff, roll very thin. DOUGHNUTS NO. 1. One and one-half cups sugar, one-half cnp lard, one and one-half cups milk, three eggs, four teaspoons baking powder, one teaspoon salt, one nutmeg, flour enough to mix, drop in hot lard. Mrs. M. Ream. CREAM DOUGHNUTS. Heat two eggs, one cup sour cream and one cup sugar together, add a level tea¬ spoon soda, a little salt and flour enough to roll. Mrs. I. K. Wells, Athens, Mich. DOUGHNUTS NO. 2. Two eggs, one and one-half cups sugar, one cup sour milk, one teaspoon soda, one- half teaspoon baking powder, three table¬ spoons lard. Mrs. (J. E. Holrien, Manisti(iue, Mich. DOUGHNUTS NO 3. One cup sugar, one cup sour milk, one egg, one-half teaspoon soda, flour to make a soft dough. S. K. DOUGHNUTS NO. 4. One (piart flour, one egg, one-half cup sugar, one cup milk, two teaspoons bak¬ ing powder, six teaspoons melted lard, Hour. Mrs, R. Waltz. FASNACHTS. Three eggs,one cup sugar, tw’o pints for bread sponge, nutmeg or cinnamon, if desired, mix with the hand as soft as pos¬ sible, let it raise, mold again, have the bread board well floured, roll out half an inch thick, cut and let raise again, when light fry in hot lard and sprinkle with sugar. .Mrs. J. Shtmaker. LOVE KNOTS. One egg, four tablespoons sweet cream, two tablespoons sugar, a pinch of salt. Hour to knead very hard, roll out, cut in narrow' strips, tie each one in two or three knots, fry in hot lard, sprinkle w’ith sugar while hot. 14 THK PKXNSYIA'ANIA <i K KM A N <’<)(>K HOOK. SWISS PRETZEL. Two cups of sugar, two cups of lanl, ouc cup milk, four eggs, a pinch of salt, ami plenty of cinnamon, make a stiff (lough, take a pinch of dough about the size of a marble, and roll it into the shajM* of a marble, roll the whole hatch into marbles, then if von can secure a Swiss pretzel iron, which is similar to a waflle iron, hut more shallow gnawes. Make it hot, butler and lay a marble on each divisi(m and put cover on top, which will press it flat, it is a delicious little waffer. Mrs. J. Kyer. MOONSHINE OR HYPOCRITES. Make a dough like lUKHlIes, roll very thin, cut any sha|M* as large as a plate, crumple a little, then drop into hot lard, sprinkle with sugar and pile on top of of each other. EGG BUTTONS. One (|uart Hour, one pint of boiling milk, scald Hour well, add a pinch of salt and thin with one-half doz. eggs, drop from a spoon into hot lard, serve with maple syrup while hot. (Fine.) Mrs. M. Ream. FRITTERS. APPLE FRITTERS. One cup sweet milk, two cups Hour, a large teasp<Km baking pow’der, two eggs^ one tahlespiMui sugar, a little salt

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