Apple Fritters

Ingredients

• a quarter of a pound of flour
• one ounce of butter
• two tablespoonfuls of the water the apples were soaked in
• a dessertspoonful of brandy
• the white of an egg

Method

1. 1

   Peel and slice apples, soak in water with lemon juice for two hours.

2. 2

   Melt butter in apple water, mix with flour and brandy to form a paste.

3. 3

   Beat egg white to froth, combine with batter.

4. 4

   Dip apple slices in batter and fry in butter.

5. 5

   Serve hot with powdered sugar.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 322. The excerpt below is the record exactly as published.

Apple Fritters. — Peel apples which are good baking apples, becoming soft and clear when made into tarts. Cut them into thickish slices, take out the pips, and let them soak for two hours APPLE FRITTERS 467 in water with half a lemon squeezed into it. Put a quarter of a pound of flour into a basin, melt one ounce of butter in two tablespoonfuls of the water the apples were soaked in, but be careful not to make it hotter than is required just to melt the butter. Add either a dessertspoonful of brandy or the same of lemon-juice, working the flour to a paste, and adding the brandy, apple-water, and butter by degrees. Knead all well together. Beat up the white of an egg

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