Fruit Fritters
From Scientific cooking with scientific methods, 1911
Serves 4
Wine can be used in any fritter sauce.
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 86. The excerpt below is the record exactly as published.
Fruit Fritters. Fresh pears, apricots and peaches can all be used for fritters, by cutting them in slices or in round shape as the fancy may suggest, and the same batter will an- swer in any cas
Cook this with the app: pantry check, scaling, and the assistant.