Apple Fritters - Mrs. Fronmuller

Ingredients

• 1 cup flour
• % cup tepid water
• ^, teaspoon salt
• 1 tablespoon olive oil
• whites of 2 eggs
• good apples

Method

1. 1

   Sift flour and salt into a bowl, add water and oil and beat until smooth.

2. 2

   Beat eggs very stiff and fold into batter.

3. 3

   Pare and core apples, cut into 0.5 inch slices, sprinkle with powdered sugar and lemon juice, and let stand for 1 hour.

4. 4

   Drain, dip pieces in batter, fry in hot fat until brown, and drain on cheese cloth.

5. 5

   Sprinkle with powdered sugar and serve with lemon sauce.

Nutrition per serving

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 52. The excerpt below is the record exactly as published.

GOOD APPLE DUMPLINGS — Mrs. C. A. Thayer. 1 pt. flour, 2 tablespoons butter, 2 teaspoons baking powder, wet up^ with cold water or milk. Roll cut into sheets and cut into pieces large enough to cover an apple. Pare and core the apples and cut if necessary and wrap closely in the pieces of dough. Place in a deep baking dish and cover with a cup of sugar, bits of butter and hot water. Bake in a moderate oven. The same dough can he used for a roll of any kinidi and steamed. 118 PUDDINGS APPLE PUDDING— Mrs. J. C. Dickson. Sift 1 pt. of flour -with 3 level teaspoons baking powder and saltspoon ■of salt, add 1 cup of miji, l^'beaten; egg and spread on a shallow pan. Pare, core and quarter half a dOzen apples ; cut the quarters in halves ■and stick these pieces in rows with the sharp edge down, in the bat- ter. Siprinkle wJth sugar using more or less as the apples require. Sake in rather quick oven and serve in squares with a liquid sauce. APPLE AND TAPIOCA PUDDINQ— iMrs. E. B. Mahon. 1 teacup of tapioca soaked well in water over night (about a pint) ; 'cook until clear — about % hour; aidd 1 cup of sugar, a little salt, and lemon or nutmeg; when cooked, pour over the apples after paring and quartering them,, add a few small pieces of butter over the top to helj irown it. Hard sauce, or cream may be served with it. APPLE FRITTERS— Mrs. Fronmuller. 1 cup flour, % cup tepid water, ^, teaspoon salt, 1 tablespoon olive oil, whites of 2 eggs

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