Apple Fritters

Ingredients

• 3 or 4 sour cooking-apples
• caster sugar
• ^ teaspoonful ground cinnamon
• 1 dessertspoonful brandy
• 1 dessertspoonful kirsch
• frying-batter
• clarified fat or lard

Method

1. 1

   Prepare the batter as directed.

2. 2

   Peel and slice apples, core them.

3. 3

   Pour brandy and kirsch over slices, cover, and shake.

4. 4

   Dip apple slices into batter and fry in heated fat until golden.

5. 5

   Drain, dust with cinnamon-sugar, and serve hot.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 452. The excerpt below is the record exactly as published.

Apple Fritters).— 3 or 4 sour cooking -apples, caster sugar, ^ teaspoonful ground cinnamon, 1 dessertspoonful brandy, 1 dessertspoonful kirsch, frying -batter, clarified fat or lard. Prepare the batter as directed in No. 35. Peel the apples thinly, cut into slices about |-inch thick, cut out the cores by means of a column-cutter. Put the slices on a plate, pour over the brandy and kirsch, cover over with another plate, and shake together for a few minutes. Dip the slices of apple into the batter, and drop into the fat previously heated ; fry a golden colour, drain on a cloth. Mix a little ground cinnamon with caster sugar, just enough to flavour ; dust over the fritters with the sugar, dish up, and serve as hot as possible. 1653. JBeignets de Groseilles vertes {Gooseberry Fritters). — A pint of large gooseberries, 1 white and 2 yolks of eggs, 2 tablespoonfuls cream, 2 oz. flour, 2 tablespoonfuls water, caster sugar, a pinch of salt, clarified butter or lard. Sift the flour into a basin. Add a pinch of salt, stir in gradually the yolks of eggs, cream, and water, and work into a smooth batter. Let it stand for half an hour. Pick the fruit, beat the white of egg to a stiff froth and mix with the batter. Heat the butter or lard, dip the gooseberries into the batter, drop into the hot butter or lard, and fry a golden colour. Drain on a cloth, sprinkle with caster sugar, dish up, and serve. 1654. JBeignets de Praises. — Select about one pound of large strawberries ; remove the small leaves, but leave on the stalks ; place them in a basin ; sprinkle with a little ground cinnamon ; dissolve some peach marmalade, strain, add a small glass of liqueur brandy, and keep warm. Have ready a small quantity of light frying-batter

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