Americandessert
Apple Fritters II
From Scientific cooking with scientific methods, 1911
Serves 3
Presented as published in 1911. 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
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 86. The excerpt below is the record exactly as published.
Apple Fritters I. Two tart apples pared, cored and cut into very thim slices, and stirred into batter I. Drop by spoonfuls into hot fat, and fry until a golden brown and the apples are tender. Drain on paper and serve with hot lemon sauce. Apple Fritters 11. Core, pare, and cut apples into one-quarter-inch, slices, sprinkle with sugar and lemon juice, and rest them for half an hour. Drain and dip into batter I., and fry in hot fat. Drain, arrange on hot platter, and serve with hard sauce flavored with orange
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