Apple Fritters

Ingredients

• 1 cupful flour
• 2 tablespoonfuls sugar
• 1 teaspoonful baking-powder
• 1 saltspoonful salt
• 1 egg
• 3/4 cupful milk
• 2 apples

Method

1. 1

   Sift flour, sugar, baking powder, and salt.

2. 2

   Beat egg and add milk.

3. 3

   Gradually pour into dry mixture, beating well.

4. 4

   Add chopped apples.

5. 5

   Drop spoonfuls into hot fat and fry; drain and sprinkle with powdered sugar.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 100. The excerpt below is the record exactly as published.

Apple Fritters — Sift together 1 cupful flour, 2 tablespoonfuls sugar, 1 teaspoonful baking- powder and 1 saltspoonful salt. Beat 1 egg very light, and add 3^ cupful milk; pour this grad- ually into the dry mixture, beating well; add 2 apples cut fine. Drop by spoonfuls into hot fat and fry; drain and sprinkle with powdered sugar. Pastry flour should be used for fritters, as bread flour contains too much gluten. Bread flour should be used only when yeast is added. The apples should be cut fine or chopped; the fritters are also very good if the apples are cut in thick slices, dipped in the batter, and then fried. Pastry. 205 Charlotte Russe — Soak }4 box gelatine in ^ cup cold milk 1 hour; when dissolved, set up in hot water, using gelatine lukewarm; into 1 pint whipped cream add 3^2 ^^P pulverized sugar, a little salt and the beaten whites of 2 eggs, and flavor with vanilla; then add gelatine and strain while pouring in; stir until gelatine is well mixed with the cream, and, when nearly stiff enough to drop, turn into mould lined with lady- fingers or narrow slices of sponge cake, first dip- ping the cake into white of egg. Apple Jelly — One lb. apples, 1 lemon, j^ lb. lump sugar, 1 oz. gelatine, i^ pint water and a little cochineal. Peel and core the apples, put them in a stew- pan with the sugar, water, grated rind and juice of the lemon; stew till tender, rub through a sieve, then stir in the gelatine, previously melted in a gill of boiling water. Color part of the apples with cochineal, and pour into a mould with alternate layers of colored and plain apple. May be served with or without whipped cream. Apple Turnovers — One lb. flour, 5 oz. drip- ping or butter, small teaspoonful baking-powder

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