Beignets d’ Ananas (Pine-apple Fritters)
From The new century cookery book, 1901
Serves 3
Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 454. The excerpt below is the record exactly as published.
6 round slices preserved pine-apple, £ inch thick, i pint creme patisserie (confectioner’ s custard), frying -batter, clarified butter or beef suet, vanilla sugar, 1 small glass of kirschwasser. Cut the centre of each slice of pine-apple with a round cutter. Divide each slice in two, put them on a plate, and pour over the kirschwasser, or, if preferred, maraschino can be used in place of the former. When the pieces have been immersed for ten minutes take them up, and drain on a sieve, cover each with patisserie creme or confectioner’s custard. Let this set well, then dip each in some specially prepared light batter, and fry in hot fat a golden colour. Drain, dredge with vanilla sugar, dish up, and serve. A boat of pine-apple syrup, heated, and flavoured with kirsch or maraschino, should be handed round with the fritters. 1659. Frying-Batter
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