Apple or Peach Fritters

Ingredients

• 1 tablespoon butter
• a dash of salt
• 2 eggs
• 1 cup of flour
• lespoon granulated sugar

Method

1. 1

   Sift together the flour, sugar, and salt.

2. 2

   Beat yolks light, add the milk, and stir this slowly into flour, add melted butter, set aside for 1 hour.

3. 3

   When ready to use, fold in the stiffly beaten whites.

4. 4

   The batter should be stiff enough to cover any fruit desired for fritters.

5. 5

   Drop by spoonful into a skillet of hot fat.

6. 6

   When done, sprinkle with powdered sugar.

Nutrition per serving

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 128. The excerpt below is the record exactly as published.

lespoon granulated sugar, 1 tablespoon butter, a dash of salt, 2 eggs. Sift together the flour, sugar and salt. Beat yolks light, add the milk, and stir this slowly into flour, add butter, melted, set aside for 1 hour. When ready to use, fold in the stiflSy beaten whites. The batter should be stiff enough to cover any fruit desired for fritters. Apples, bana- nas, apricots or any fruit preferred may be thinly sliced and stirred into this batter. Drop by spoonful into a skillet of hot fat. When done, sprinkle with powdered sugar. Apple or peach fritters may be served with maple syrup or orange sauce, or simply powdered sugar. Two orangey thinly sliced may be used in fritter batter, cover with powdered sugar. Sweet Potato Buns. One quart of flour, 1 coffee cup of potatoes, 1 tablespoon of butter, 1 teaspoon of allspice, 1 tablespoon of granulated sugar. Boil potatoes until soft, peel and mash them while hot, add flour, spice, 214 KENTUCKY RECEIPT BOOK. sugar and 1 coffee cup of yeast. When well risen, work in the but- ter. Make dough in small rolls. Bake a chestnut brown. Serve hot. Jam Pie. One coffee cup jam, 1 pint cream, 3 eggs, 2 tablespoons but- ter, 2 tablespoons flour, 1^^ cups granulated sugar. Cream yolks and butter, add sugar, flour, then jam, stir in cream and beat well, fold in stiffly beaten whites. Put this filling in two raw crusts, and put in moderate oven to bake. Have 2 unbeaten whites in bowl, to which add 1 small teacup of granulated sugar, beat until very stiff. Meringue pies and cook a chestnut brown. Date Oream Pie. Bake a rich crust in a pie tin. To each pie allow 1^ cups of stoned and chopped dates, half pint of whipped cream, sweetened to taste. Cover top with a meringue, brown lightly, and when cold dot with bright red jelly. Peach Cobbler. Peel and stew 1 quart of peaches till nearly done, sweeten with 1 heaping pint of granulated sugar and boil a little longer, stirring often. Leave stone in peaches, it gives a nice flavor. Take 1 heaping tablespoon of butter cut in bits and strew over cobbler. Cover with a top crust and bake. Keserve a little of the peach juice, pour over the pie just before serving. Pirmity. Take 1 pint of new wheat, have it cracked, put on with water and cook until a light mush. Pour off water, and add fresh water, cook till soft. Have 3 eggs beaten, 1 tablespoon of flour, sugar to taste. Drain off water from wheat and pour 1 quart of milk into it. Cook until eggs are set, stirring often. Season with nutmeg. Serve for dessert. Apple Oustard Pie. One teacup of grated apple, 1 teacup of new milk, 1 tablespoon butter, 21/2 tablespoons granulated sugar, 2 eggs, juice of % lemon with a little rind, % wineglass of brandy or whisky. Mix well, pour into deep pie plate, lined with paste, put strip of paste around edge of pan. Bake 30 minutes. It is delicious served with rich cream. Caramel Pie. One cup brown sugar, 1 cup of butter, 1 cup of peach marma- lade, 1 teaspoon of vanilla, 5 eggs, beaten separately. Cream butter, add sugar and other ingredients, beat well and bake in pastry. Almond Pie. One-fourth pound of macaroons, 2 ounces almonds, ^ pound of granulated sugar, ^4 pound of butter, whites of 5 eggs, 1 teaspoon KENTUCKY RECEIPT BOOK. 215 vanilla. Blanch almonds and chop fine, also the macaroons. Mix with other ingredients ; stir in whites beaten to a froth. Make a puff paste and fill with the mixture. Set in oven to bake. Can be Served either hot or cold. Pancakes. One-half pound of flour, 1 heaping teaspoon of baking powder, 2 heaping teaspoons of sugar. Mix together and add % teaspoon of salt and enough cold milk to make a stiff batter, add 1 egg without beating. Mock Oream Pie. One pint of cream, 1 coffee cup granulated sugar, 2 tablespoons cornstarch, 3 eggs, 1 dessertspoon butter, a pinch of salt. Make a custard, with yolks of eggs, milk, sugar and cornstarch, cook until consistency of mush. Have a baked shell, fill with the custard, grate over a dash of nutmeg, and set in oven to bake. To unbeaten whites, add 3 tablespoons granulated sugar, beat with wire whisk very stiff, meringue pie, and brown in quick oven. Serve quince pre- serves or peach preserves with pie. Custard Pie. One pint rich milk, 2^^ tablespoons granulated sugar, 2 eggs, flavor with vanilla or nutmeg, a pinch of salt. Beat yolks until light, then add sugar, flavoring, the beaten whites, salt, and milk. Mix well, pour in pie pan lined with paste. Bake until custard is firm. Double recipe for 2 pies. Apple Oustard Pie. One teacup of grated apple, 1 teacup of new milk, 1 tablespoon of butter, 2^ tablespoons granulated sugar, 2 eggs^ juice of Yq lemon, with a little rind, % wine glass of brandy or whisky. IMix well, pour into deep pie plate, lined with paste, put strip of paste around edge of pan. Bake 30 minutes. It is delicious served with rich cream. Buttermilk Pie. Take 1 pint of buttermilk, add to it 1 teacup of granulated sugar, 1 kitchen spoon butter, 1 teaspoon of vanilla, beat well. Have 2 pie crusts ready and fill with the mixture, and set in moderate oven to bake. 216 KENTUCKY RECEIPT BOOK. FUDDBNO ^*The proof of the pudding is in the eating,** — Anon. Spiced Apple Pudding. Three teacups of bread crumbs, 3 teacups of chopped apples, 1 teacup of sugar, a quarter of pound of raisins, a little chopped cit- ron, 2 tablespoons of brandy, 1 tablespoon of ground cinnamon, half teaspoon of ground cloves, 1 teaspoon of mace, 3 eggs beaten sep- arately. Cook the bread crumbs a few minutes with 1 pint of milk, before adding the other ingredients. Add the ingredients and beat well, then stir in the whites lightly. Bake half an hour in a hot oven. Serve with sauce. Sauce. One and one-half teacups of brown sugar, 1^ cups of water, lump of butter the size of an egg, let all boil, stir in a little flour* After it boils, remove from fire and add 2 tablespoons of brandy. Black Pudding. One coffee cup of black molasses, 1 cup of sour cream, 1 des- sertspoon of soda, 1 cup of chopped suet, 1 pound of raisins, little citron, a few almonds blanched and cut fine, ^ pound of figs, 3 dp- pies, 3 coffee cups of flour

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