Apple Fritters a la Mathilda

Ingredients

• four or five green cooking apples
• one cup milk
• two eggs
• three tablespoons sugar
• one and a half cups flour
• a small pinch of salt

Method

1. 1

   Core and peel apples, cut into slices, sprinkle with sugar and brandy, let stand.

2. 2

   Mix milk, eggs, sugar, flour, and salt.

3. 3

   Dip apples in batter, fry in boiling fat.

4. 4

   Arrange on a doily, sprinkle with powdered sugar, serve with hard sauce.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 549. The excerpt below is the record exactly as published.

one cup milk, three-quarters cup sugar, one table¬ spoon brandy, a pinch of salt, and a little nutmeg. Cook rice in two cups water until very soft, add the cup of milk and cook again; take from the stove and let stand until cold. Stir sugar and yolks to a souffle, add the rice, then the brandy, last the whites of eggs — well beaten. Butter and sugar a souffle dish, pour the mixture in, sprinkle with sugar and nutmeg and bake in hot water in the oven twenty-five to thirty minutes; when done, let stand to get cold, turn out, cover with meringue, and brown in the oven. Place on a platter, serve with a cold fruit sauce, foam sauce, or whipped cream. Prune Souffle ( Pruneaux souffles) a la Surprise One cup prune juice, one tablespoon butter, one large table¬ spoon flour, two tablespoons brandy, one teaspoon lemon juice, one cup cooked mashed prunes, four eggs, half cup sugar, and a pinch of salt. AMERICAN COOK BOOK How to Make It. Put the butter in a saucepan, add flour, the mashed prunes, and the prune juice, leave until cold. When cold, beat the yolks and sugar to a souffle, add brandy, then the yolk and sugar; last add carefully whites of the eggs — beaten to a stiff froth. Butter and sugar a souffle dish, pour the mixture in, sprinkle with sugar, put the dish in hot water and bake in a not-too-hot oven for about twenty minutes. Let stand until cold, turn out on a buttered baking sheet, cover with a meringue white and pink that has been sweetened and flavored with brandy, decorate with maraschino cherries, put in oven for a few minutes - — until the meringue is settled, lift carefully on to a silver platter, on top of a paper doily. Serve with whipped cream. FRITTERS ( Beignets ) Bread-and-Butter Fritters a la Marie Beignets de Tartines, a la Marie Select stale bread, cut in thin slices and butter, then spread with any kind of jam, put two together in the style of a sandwich, cut in small strips about three inches in length and one and a half inches in width, dip in egg, and fry in hot fat. Serve as a dessert for luncheon or supper with a sweet sauce. Apple Fritters ( Beignets de Pommes ) a la Mathilda Core and peel well four or five green cooking apples, cut in slices — about four to five, according to size of the apples, put in a bowl, sprinkle with sugar and brandy, let stand from fifteen to twenty minutes. In the meantime, take one cup milk, two eggs, three tablespoons sugar, one and a half cups flour, and a small pinch of salt; mix all well together. Dip the apples in the batter, fry in boiling hot fat. [The batter must not be too stiff, it must show the ring of the apple plainly.] When done, arrange on a paper doily — one resting on top of another; sprinkle with powdered sugar. Serve with hard sauce as a dessert for any meal. Apple Fritters ( Beignets de Pommes ) a la Europeenne Core and peel well five green apples. Make the batter [see recipe: Apple Fritters a la Mathilda

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