Apple Fritters

Ingredients

• a wine-glass of brandy
• sprinkle sugar
• grated lemon-rind
• a good-sized saucepan half filled with clarified dripping
• salt
• pepper

Method

1. 1

   Cut the apples into rounds, stamp out the cores, pare the skin, and soak in brandy with sugar and lemon-rind for an hour.

2. 2

   Heat dripping until blue smoke rises.

3. 3

   Dip each apple slice in batter and fry until crisp and browned.

4. 4

   Drain on kitchen paper and sift sugar on top before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 287. The excerpt below is the record exactly as published.

Apple Fritters . — Cut the apples into rounds as thin as possible, stamp out the cores, pare away the skin, put them in a dish, pour over them a wine¬ glass of brandy, and sprinkle sugar and grated lemon-rind over them. Let them lie in this for an hour. Half fill a good-sized saucepan with clarified dripping. Make it quite hot, and when it is still and a blue smoke rises from it, dip each slice separately into the batter, take it out in a table-spoon, and dip it with the batter that is in the spoon with it into the boiling fat. Turn it over lightly with a fork, and when the fritter is crisp and lightly browned it is done enough. Put it on kitchen paper to free it from grease, and fry all the slices in the same way. Sift white sugar on, and serve. Peaches, oranges, and pine-apples are frequently prepared in the same way, and are excel¬ lent. Peaches are cut into quarters, oranges into halves, and pine¬ apples into slices, the skins being removed in every instance before the fruit is put into the brandy or liquor. To make Frying Batter for fruit fritters, see July 29th; Custard (August 10th); Cheese (June 8tli). Lamb's Siveetbreads. — Wash and trim the sweetbreads overnight, and boil them gently till firm in stock. To improve their taste, boil with them four young onions and half a blade of mace. They will take about lialf-an-hour, or perhaps a little less. Drain them well. Thus far they may be prepared overnight. In the morning flour them, brush them with egg, and roll them in bread¬ crumbs seasoned with pepper and salt

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