Americandessert
Apple Fritters
From Food study, 1917
Record proportions needed for a cup of liquid.
Presented as published in 1917. 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
As published
This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 107. The excerpt below is the record exactly as published.
APPLE FRITTERS A. Class Experiments. THE PRINCIPLE OF LEAVEN- ING. 1. Tie a piece "of rubber sheeting over the top of a test tube, cool the tube, then heat it slightly. Notice the effects on the rubber. What effect has heat and cold upon the volume of the air in the tube ? 2. How is the gas held in the dough ? Mix one teaspoon of flour with an equal amount of water. Repeat, using cornstarch instead of flour. Notice the difference in the result. To explain : mix \ c. flour with water (a teaspoon at a time) to make a very stiff dough. Wash, by kneading it gently in a bowl of cold water until the part left, the gluten, no longer gives a blue color with iodine. (What has been washed out ?) a. Reserve a pinch of the gluten, divide the rest into two balls. Bake one in a hot oven, the other in a slow oven. Explain difference in results. b. With the piece reserved, determine if gluten is protein. B. APPLE FRITTERS. Prepare a pop-over batter, using J c. liquid. Pare and core an apple and cut crossways into slices. Dip a slice into the batter. Is it thick enough to make a cover for the apple? Add enough flour to make a "cover- batter.
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