Apple Fritters

Ingredients

• some fine russet apples
• in brandy
• flavoured with cinnamon
• green lemon peel
• into thin batter
• sprinkle with sugar

Method

1. 1

   Peel and core apples, cut into quarters, soak in brandy with cinnamon and lemon peel.

2. 2

   Drain, dip in batter, fry until golden, place on baking dish, sprinkle with sugar, glaze, and serve hot.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 138. The excerpt below is the record exactly as published.

Apple fritters. Trutfed turkey-hen. Peel your truffles, and warm them in a saucepan with scraped bacon; when cold, roll them in minced bacon highly seasoned with chopped herbs, salt and pepper ; stuff a turkey- hen with the truffles and stuffing, cover it with slices of bacon, wrap up in a cloth, and hang it for eight days ; after which, cover it with fresh slices of bacon, a sheet of buttered paper, and roast. Apple fritters. Peel some fine russet apples, scoop out the cores, and cut them into quarters, soak for an hour in brandy, flavoured with cinnamon and green lemon peel ; after which, drain them and dip into thin batter, fry in melted lard or butter; when a good colour, place on a baking dish, sprinkle with sugar

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