Fritters

Name: Fritters
Ingredients: one yeastcake; one pint warm milk; one-quarter of a pound of sugar; four eggs; two tablespoonfuls best olive oil; a little nutmeg; throw in the fruit

From Perfection in baking, 1895

Fritters are frequently made with apples, peaches, and other large fruits.

Presented as published in 1895. 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 Perfection in baking (1895) by Emil Braun, page 13. The excerpt below is the record exactly as published.

Fritters. Fritters are frequently made with apples, peaches and other large fruits with this recipe: Dissolve one yeastcake in one pint warm milk; add one-quarter of a pound of sugar, salt, four eggs, two table- spoonfuls best olive oil and enough pastry flour to make a soft batter. Set to rise; then beat again, add a little nutmeg, throw in the fruit

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