Fritters

Ingredients

• 2 eggs
• 1 pt. sweet milk
• flour enough to make a thin batter

Method

1. 1

   Dip the tablespoon in flour and then into the batter and drop into the sizzling fat.

2. 2

   These fritters can be made very pretty by practice; eat hot with maple or any good syrup, sugar or cream.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 69. The excerpt below is the record exactly as published.

FRITTERS FRITTERS.— 2 tggs, 1 pt. sweet milk, flour enough to make a thin batter. Dip the tablespoon in flour and then into the batter and drop into the sizzling fat. These fritters can be made very pretty by practice; eat hot with maple or any good syrup, sugar or cream. — Mrs. H. B. Sanborne, Bartlett, 111. VARIATION I. — 1 tgg, 1 qt. buttermilk, 1 teaspoon soda, flour to make a stiff batter; dip out by tablespoons and fry in hot dripping, lard, butter or oil. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION II.— Make a stiff batter with 1 tgg, 1 cup sweet milk, pinch of salt, scant teaspoon baking powder, ]^ teaspoon soda and fry in hot lard. Serve with warm maple "syrup. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. APPLE FRITTERS.— Peel, core, slice round in four slices 4 medium sized apples. Make a batter of 2 well-beaten eggs, 1 pt. COOK COUNTY COOK BOOK 107 of milk, 54 teaspoon of salt, 2 tablespoons of sugar, a teaspoon of baking powder and flour enough to make about like cak^ mixture. Dip apples in batter and turn and fry in deep lard. Nice for breakfast. Will serve 6.— Mrs. E. McGrath, 315 S. 5th Ave., Maywood, 111. VARIATION I. — Pare and core 6 large apples, cut them into slices about a % inch thick, sprinkle pounded sugar over them, and set them by for an hr. or more; dip each piece of apple in the batter and fry them in hot lard about 6 minutes; the lard should not be too hot at first, but must become hotter as they are frying. Serve on a napkin with sifted sugar over them. The batter is made by beating and straining the yolks of 7 eggs and the whites of 3; mix into them a little grated nutmeg, a pt. of sweet milk, a pinch of salt and a glass of brandy, beating the mixture well, and then add sufficient flour to make a thick batter. This is an old southern recipe. — Mrs. C. C. Cleveland, Bartlett, 111. BANANA FRITTERS.— 1 cup of flour, yolks of 2 eggs

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