Apple Fritters II

Ingredients

• one pint of flour
• one egg
• one full teaspoon of baking powder
• ten apples cut in rings
• milk enough to make a soft cake batter

Method

1. 1

   Fry in very hot butter and lard.

2. 2

   Fritters should be half an inch thick when done.

3. 3

   This amount will make eight or ten.

Nutrition per serving

As published

This recipe was extracted from Cooks in clover (1889), page 39. The excerpt below is the record exactly as published.

One pint of flour, one egg, of five eggs, two cups of prepared fiour, one salt- J one full teaspoon of baliing powder, ten apples cut spoon of nutmeg, and a pinch of salt. Stir the {in rings, and milk to make a soft cake batter, whites and flour alternately into the cream, put in I Mrs. J. N. Terhune. the nutmeg and salt, and beat all briskly for two , minutes ; the batter should be rather thick. Frying Banana Fritters. — Cut three bananas into thin plenty of hot lard, a spoonful of batter for each / slices and use in the same manner as for apple fritter. Drain, and serve upon a hot dish. Eat > fritters. Mrs. W. with jelly sauce. Miss S. G. Wallis. ; Corn Fritters. — Half a can of tender sweet corn, Apple Fritters, I. — One pint of milk, three eggs, jtwo eggs, one and a half cups of flour, half a tea- a little salt, and enough flour to make a moderately / spoon of Royal baking powder, a little salt, and thick batter. Chop a dozen apples qtiite fine, and ' milk enough to make a stiff batter. Fry in very mix well through the batter. Boil in lard, and dust hot butter and lard. Fritters should be half an with powdered sugar before sending to the table. | inch thick when done. This amount will make Mrs. A. H. W. \ eight or ten. Mrs. L. J. Phelps. 7* COOKS IN CLOVER. Green Corn Fritters. — To twelve ears of sweet ( corn — grated, add one teaspoon of salt, a little pep- 1 per, one egg

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