Beignets of Apples

Ingredients

• ten apples
• half a pound of flour
• three eggs
• some lard
• sprinkle them with sugar

Method

1. 1

   Pare and quarter apples, remove core and pips.

2. 2

   Mix flour and eggs with water to make a liquid paste.

3. 3

   Dip apples in paste and fry in hot lard until bright yellow.

4. 4

   Drain and serve hot.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 82. The excerpt below is the record exactly as published.

ten apples, in which cut a hole in the center, put them in a sauce- pan with enough water to cover them, six ounces of sugar, and the rind of a lemon ; simmer very gently until quite soft, without breaking ; drain them, and reduce the juice three quarters on the fire, strain, pour it over your apples, which you have placed on a dish, and serve. 536. Pommes Meringues. Pare and cut in quarters two dozen apples, removing the core and pips. Put them in a saucepan on the fire with half a glass of water, six ounces of sugar, and the peel DESSERTS AND CAKES. j8i of an orange, grated. Reduce one half, stirring con- stantly ; then put them on the ice ; beat six whites of eggs very stiff, add to them four ounces of sugar, stir them lightly together, cover your apples with the meringue, sprinkle with powdered sugar, and send to a gentle oven until lightly colored, then remove them, put them again on ice, and serve very cold. 537. Beignets of Apples. Pare, cut in round quarters, and remove the core and pips of ten ap- ples. Put half a pound of flour in a bowl, in which break three eggs ; mix them well with the flour, and add a little water, so as to make rather a liquid paste, but sufficiently solid to adhere to the apples, which dip into the paste, covering them en- tirely. Put some lard in a frying-pan, in which, when very hot, fry your apples. When a bright yel- low, drain them, sprinkle them with sugar

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