Apple Fritters

Ingredients

• a quarter of a pound of flour
• a tablespoonful of salad oil
• a quarter of a pint of warm water
• the whites of two eggs
• two pounds of clarified fat
• shake some sugar over

Method

1. 1

   Press flour to the side of a bowl, leaving a hollow center.

2. 2

   Pour in salad oil and slowly add warm water, mixing with a spoon.

3. 3

   Beat the batter for ten minutes.

4. 4

   Whip egg whites to a stiff froth and mix lightly with the batter.

5. 5

   Peel and slice apples, cover with batter.

6. 6

   Heat clarified fat until blue steam rises.

7. 7

   Fry apple slices until golden on both sides.

8. 8

   Remove to paper and sprinkle with sugar.

9. 9

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 11. The excerpt below is the record exactly as published.

Apple Fritters. Put into a bowl a quarter of a pound of flour, and with a wooden spoon press the flour to the side of the basin, leaving a hollow centre ; pour into this a tablespoonful of salad oil, then add, very slowly, a quarter of a pint of warm water, mixing it one way with the wooden spoon. Pour the batter into a jug, beat it ten minutes. Whip up to a stiff froth the whites of two eggs on a clean plate with a dry broad-pointed knife : mix them lightly with the batter. Peel some apples, remove the core, cut them into slices a quarter of an inch in thickness, cover them well with the batter. Put into an iron pan two pounds of clarified fat ; when a blue steam rises and the fat is quite still, it is then the proper heat for frying. Lift the slices of apple from the batter with a skewer ; drop them into the hot fat till a golden colour on both sides. Remove them on to porous paper, shake some sugar over

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