Apricot Fritters

Ingredients

• two tablespoonfuls of sugar
• every cupful of juice
• a cup of flour
• a tablespoonful of melted butter
• a small cup of warm water
• the white of an egg beaten light

Method

1. 1

   Stew evaporated apricots until tender, adding sugar when half done.

2. 2

   Remove apricots and reduce syrup by boiling.

3. 3

   Dip apricots in batter made of flour, butter, warm water, and egg white.

4. 4

   Fry in boiling fat until golden.

5. 5

   Serve with hot syrup.

Nutrition per serving

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 55. The excerpt below is the record exactly as published.

Api'icot Fritters. — Stew evaporated apri- cots until tender, adding, when half done, sugar in the proportion of two tablespoon- fuls to every cupful of juice. When the apricots are tender, take them out, leaving the syrup to reduce by boiling until it is 211 WHAT TO EAT — HOW TO SERVE IT quite thick. Dip each piece of apricot into a frying batter made of a cup of flour, a ta- blespoonf ul of melted butter, a small cup of warm water, and the white of an egg beaten light; drop these fritters into boiling deep fat. When done, lay on a piece of brown paper in a colander for a few minutes, trans- fer to a hot dish, and pour the hot syrup over and around them. Broiled Shad. Canned French Pease. New Potatoes. Lettuce. • Preserved Ginger. Fancy Cakes. Canned French Pease, — Drain the pease, and put them in a frying-pan with a table- spoonful of melted butter

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