vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Fruit Fritters
From Cassell's dictionary of cookery, 1892
Serves 2
Fruits like pineapple, apple, and peach work well.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 558. The excerpt below is the record exactly as published.
Fruit Fritters.— Fritters may be much unproved by adding fruit to the batter, but it -svill require to be made thicker than for ordinary fritters. The following recipe will serve for many kinds of fruits, and also for vegetables : — Warm half a pint of milk, in which stir two ounces of butter ; make it into a batter, with about ten oimces of flour. Sweeten to taste, and flavour with nutmeg, cinnamon, &c., and a glass of any liquor or brandy. Stir in the whites of two eggs
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