Apple-Rings
From Hilda's diary of a Cape housekeeper, 1902
Ox-marrow is preferred over lard for frying.
Presented as published in 1902. 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 Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 34. The excerpt below is the record exactly as published.
APPLE-RINGS. GINGERBREAD “lady" is said to have been “loaf-giver"— implying a person as practical as Solomon’s beautiful description (Prov. xxxi.) of the^ “ virtuous woman " whose “ price is far above rubies,’’^ and the heart of whose husband “ doth safely trust in her,” and of whom it is specially said, “ She looketh well to the ways of her own household, and eateth not the oread of idleness.” February I5.-Batter for beef fritters.-To-day some cold beef had to be used up for luncheon, so I used the recipe at p. 76 in Hilda's Where is it, for fritters, but the batter I made differently, and as follows, from Mrs. Higham’s recipe Put I lb. flour in a bowl, and in the middle of it drop 2 dessertspoonfuls of Lucca oil, stir it a little and add I pint of tepid water (make this of two-thirds cold water and one-third boiling). Stir this smoothly into the batter, beating well ; a little salt is also required. Last of all add to it the stiffly-whipped whites of two eggs. This batter is lovely for cold minced beef fritters, and is also very nice for apple-rings. Apple-rings should be first washed and soaked for a minute in hot water, and then dipped into the batter, and fried in boiling ox-marrow
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