Americandessertvegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Apple Fritters
From Handbook of practical cookery, 1886
Serves 3
Sugar should be sprinkled on after frying, not mixed into the batter.
Presented as published in 1886. 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
306Calories
5 gProtein
55 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories306 kcal
Protein4.6 g
Carbohydrates55 g
Fiber2.3 g
Sugars28 g
Total Fat9 g
Saturated Fat0.7 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol0 mg
Sodium1.5 mg
Potassium201 mg
Calcium18 mg
Iron1.7 mg
Magnesium16 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.6 mcg
Vitamin E2.9 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate45 mcg
Choline6.1 mg
Caffeine0 mg
Water207 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 91. The excerpt below is the record exactly as published.
APPLE FRITTERS. 133 Put the flour into a bowl, and melting the butter, pour this into the centre of it. Add to this by degrees the water, beating all together meantime. Drop in the yolk of the egg, season with the pepper, salt, and mustard. Stir in also the grated cheese, and last of ah1 the white of the egg, which must first be whipped to a froth. Dip from this mixture table-spoonfuls, and drop them one by one into hot clarified fat or lard. As the fritters become firm and arise to the top, turn them over with a skewer that they may brown evenly all around. As soon as they become brown, remove them from the fat, and place them upon a sheet of kitchen-paper to drain for a moment, when they must be piled tastefully upon a hot napkin, and served garnished with sprigs of parsley. NOTE. — Any strong old cheese that is dry enough to grate may be used instead of the Parmesan cheese for these fritters. Apple Fritters. — Three large apples, three ounces of flour, one dessert-spoonful of salad oil, one ounce of sugar, one gill of tepid water, white of one egg
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