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Apple Fritters
From The Toronto Cook Book, 1915
Serves 6
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
171Calories
6 gProtein
27 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories171 kcal
Protein6.3 g
Carbohydrates27 g
Fiber2.3 g
Sugars22 g
Total Fat5.2 g
Saturated Fat2.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol103 mg
Sodium66 mg
Potassium318 mg
Calcium123 mg
Iron0.6 mg
Magnesium20 mg
Phosphorus151 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.3 mcg
Vitamin C7.2 mg
Vitamin A70 mcg
Vitamin E0.4 mg
Vitamin K1.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate12 mcg
Choline94 mg
Caffeine0 mg
Water247 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 119. The excerpt below is the record exactly as published.
apple Fritters Take one can of pineapple, fry in batter made as for the orange fritters. Sprinkle sugar over the top and serve. Boston Fritters Boil one pint of water, add to it two dessertspoon^? butter. Mix two cups of flour with cold water, making a paste; add boiling water, a little at a time, keeping the paste smooth. Return to kettle and stir constantly to prevent lumping. Beat six eggs, then add to them a little of the mixture at a time until it is all well mixed. Beat in order that eggs may not cook in lumps. When beaten very light, drop the fritters from spoon into boiling hot lard. To be eaten with syrup. 234 The Toronto Cook Book Apple Fritters Pare six good sized apples that are not over ripe. Cut in round slices. Dip each slice in sugar and ground cinnamon, mixed. Drop in batter till thickly covered with it. Then drop in hot dripping and fry a light brown. Take one pint of milk, add three lightly beaten eggs, a little soda and salt, flour enough to make a batter
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