Apricot Fritters
From Puddings and pastry à la mode, 1889
Pine-apple fritters should be made the same way.
Presented as published in 1889. 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 Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 2. The excerpt below is the record exactly as published.
Apricot Fritters. Take a tin of the Climax tinned apricots. Drain away the syrup ; then cover the apricots with finely powdered sugar, and dip them into batter and fry in very hot fat
Cook this with the app: pantry check, scaling, and the assistant.