Apple Fritters

Ingredients

• 1 cup sweet milk
• 2 of flour
• 1 teaspoon baking powder
• 2 eggs well beaten
• 1 tablespoon sugar
• saltspoon of salt
• slices of sour apples or other fruit

Method

1. 1

   Warm the milk, add slices of apples, drop in spoonfuls in boiling lard, and fry to light brown.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 31. The excerpt below is the record exactly as published.

APPLE FRITTERS.—Make a batter in the proportion of 1 cup sweet milk to 2 of flour, 1 teaspoon baking pow- der, 2 eggs well beaten, 1 tablespoon sugar and saltspoon of salt; warm the milk; add slices of sour apples or other 82 PUDDINGS AND SAUCES, fruit. Drop in spoonfuls in boiling lard and fry to light brown. TF’. KING. LEMON SAUCE FOR FRITTERS.—One cup sugar, small 4 cup butter, 1 egg beaten light, juice and grated rind of 1 lemon, 4 cup boiling water. Cook till thick in double boiler. Half of the butter and lemon may be used and a little more water. F. Kina. LEMON PUDDING.—Three and half cups hot milk poured over 2 cups bread crumbs, beat yolks 2 eggs with a cup of sugar, add to bread and milk, also grate rind of a lemon. Bake $ an hour. Beat whites of 3 eggs with 5 tablespoons of sugar and juice of a lemon, put on top to brown. Sauce :—One cup of sugar, 1 well-beaten egg, juice and grated rind of a lemon, $ cup hot water, 2 teaspoons flour made smooth in cold water. Cook over steam. CARROT PUDDING.—One cup carrots, | cup potatoes, 1 cup bread crumbs, grated, 1 cup finely chopped suet, 1 cup sugar, 1 cup raisins, 1 cup currants, 1 cup flour, 14 teaspoons baking powder

Cook this with the app: pantry check, scaling, and the assistant.