Apple or Banana Fritters

Ingredients

• a cup and one-half of flour
• two teaspoons of baking-powder
• one egg
• one-quarter of a teaspoonful of salt
• two-thirds of a cup of milk
• a little sugar
• three small sour apples

Method

1. 1

   Make a batter with flour, baking powder, egg, salt, milk, and sugar.

2. 2

   Stir in sliced apples, drop into boiling lard, and sprinkle with powdered sugar.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 116. The excerpt below is the record exactly as published.

one egg, currants if desired. Add enough milk to make a soft dough, divide in half, flatten with the hand into a round cake the thick- ness of a biscuit, mark with a knife into four scones and bake quickly. Mrs. N. T. Morden. HEALTH MUFFINS, GEMS, MUSHES, ETC. See Part II, under head of "Cereals and Farinaceous Dishes." PLAIN SHORTCAKE. Take two cupfuls of flour, two tablespoonfuls of butter, one cupful of milk, one teaspoonful of baking-powder, one egg and a little sale. Beat well with a spoon. Pour this into the baking-pan and smooth a little with the spoon. Mollie. STRAWBERRY OR PEACH SHORTCAKE. Rub a piece of butter the size of an egg into a little flour, pour in two cupfuls of sour cream, one teaspoonful of soda and a little salt. Mix into dough and roll into cakes one-half of an inch thick and ten inches in diam- eter. Prick with a fork and bake in a quick oven. When done split them open with a knife and spread with nice butter, lay the bottom piece on a plate and cover it with strawberries nearly an inch deep. (It is better to have the strawberries sprinkled with sugar a few hours before 154 BREAD, BISCUIT, MUFFINS, WAFFLES, ETC. they are put into the cake.) Put over this the top of the cake with the crust side down and a layer of strawberries again; over this lay the bot- tom piece of another cake and more berries and put on the top piece right side up. Serve with sweet cream. Short cakes are sometimes made in this way by substituting raspberries or other fruit for strawberries. Minnie Smith. 5TRAWBERRY SHORTCAKE— No. 2. Beat four eggs and one cup of powdered sugar well. Add one cup of flour one and one-half teaspoonfuls of baking-powder, two tablespoonfuls of water. Stir the fiour and baking-powder in well. Then add the water Bake in one layer for shortcake. Mrs. O. B. Price. VANILLA FRITTERS. Place three heaping tablespoonfuls of sifted flour in a bowl, add one- fourth of a teaspoonful of baking-powder, one tablespoonful of stale macaroon crumbs, a pinch of salt, the yolk of an ^gg and a dessert-spoon- ful of melted butter; mix thoroughly and add by degrees three-quarters of a teacupful of luke-warm water; beat to a smooth cream, add the whites of two eggs whisked to a firm froth and a teaspoonful of vanilla. Have ready a saucepan half full of boiling fat, drop the batter by spoonfuls into this and fry till of a light golden brown. Take out quickly, ain care- fully on clean kitchen paper and serve piled high on a doily. Dust with sifted sugar before serving. Mrs. A. Mac Donald. APPLE OR BANANA FRITTERS. Make a batter of a cup and one-half of flour, with two teaspoons of baking-powder sifted through it, one &gg, one-quarter of a teaspoonful of salt, two-thirds of a cup of milk, a little sugar. Pare, core and cut into slices three small sour apples

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