Fritters of Fruit with Firm Pulps (Apricot Fritters)
From A guide to modern cookery, 1909
Serves 4
Same method for apple, pear, peach, or banana fritters.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 409. The excerpt below is the record exactly as published.
RITTERS OF FRUIT WITH FIRM PULPS Ex. APRICOT FRITTERS Select some apricots that are not over-ripe; cut them in two; sprinkle them with sugar, and set them to macerate for an hour in kirsch, brandy, or rum, subject to the consumers’ tastes. A few minutes before serving, dry the halved apricots, dip them in batter (No. 234), and fry them in hot fat. Drain them on a napkin ; set the fritters on a tray ; cover them with icing sugar
Cook this with the app: pantry check, scaling, and the assistant.