Apricot Fritters

Ingredients

• Twenty to twenty-four apricots
• castor sugar
• ground cinnamon
• frying fat
• sixteen ounces of flour
• half an ounce of yeast
• three ounces of oiled butter
• milk
• one teaspoonful of castor sugar
• two pinches of salt

Method

1. 1

   Cream the yeast with a little tepid milk, add flour, mix into a light dough, and let rise.

2. 2

   Once risen, add salt, sugar, warm butter, flour, and enough tepid milk to form a light dough.

3. 3

   Let rise again.

4. 4

   Drain apricots, coat with dough, place on buttered paper, let rise near fire for half an hour, then fry in hot fat until browned.

5. 5

   Drain, sprinkle with sugar and cinnamon, and serve.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 202. The excerpt below is the record exactly as published.

Apricot Fritters. INGREDIENTS. — Twenty to twenty-four apricots (preserved fruit will do), castor sugar, ground cinnamon, frying fat. For the yeast batter: sixteen ounces of flour, half an ounce of 292 STANDARD COOKERY. yeast, three ounces of oiled butter, milk, one teaspoonful of castor sugar, two pinches of salt

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