Grandmother's Fritters

Ingredients

• One pint thick milk
• three eggs
• one teaspoon soda
• one teaspoon salt
• flour to make a thick batter

Method

1. 1

   Dip with a small spoon into hot lard.

2. 2

   (Chopped apples can be added to the batter.)

Nutrition per serving

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 8. The excerpt below is the record exactly as published.

one teaspoon salt, one nutmeg, flour enough to mix, drop in hot lard. Mrs. M. Ream. CREAM DOUGHNUTS. Heat two eggs, one cup sour cream and one cup sugar together, add a level tea¬ spoon soda, a little salt and flour enough to roll. Mrs. I. K. Wells, Athens, Mich. DOUGHNUTS NO. 2. Two eggs, one and one-half cups sugar, one cup sour milk, one teaspoon soda, one- half teaspoon baking powder, three table¬ spoons lard. Mrs. (J. E. Holrien, Manisti(iue, Mich. DOUGHNUTS NO 3. One cup sugar, one cup sour milk, one egg, one-half teaspoon soda, flour to make a soft dough. S. K. DOUGHNUTS NO. 4. One (piart flour, one egg, one-half cup sugar, one cup milk, two teaspoons bak¬ ing powder, six teaspoons melted lard, Hour. Mrs, R. Waltz. FASNACHTS. Three eggs,one cup sugar, tw’o pints for bread sponge, nutmeg or cinnamon, if desired, mix with the hand as soft as pos¬ sible, let it raise, mold again, have the bread board well floured, roll out half an inch thick, cut and let raise again, when light fry in hot lard and sprinkle with sugar. .Mrs. J. Shtmaker. LOVE KNOTS. One egg, four tablespoons sweet cream, two tablespoons sugar, a pinch of salt. Hour to knead very hard, roll out, cut in narrow' strips, tie each one in two or three knots, fry in hot lard, sprinkle w’ith sugar while hot. 14 THK PKXNSYIA'ANIA <i K KM A N <’<)(>K HOOK. SWISS PRETZEL. Two cups of sugar, two cups of lanl, ouc cup milk, four eggs, a pinch of salt, ami plenty of cinnamon, make a stiff (lough, take a pinch of dough about the size of a marble, and roll it into the shajM* of a marble, roll the whole hatch into marbles, then if von can secure a Swiss pretzel iron, which is similar to a waflle iron, hut more shallow gnawes. Make it hot, butler and lay a marble on each divisi(m and put cover on top, which will press it flat, it is a delicious little waffer. Mrs. J. Kyer. MOONSHINE OR HYPOCRITES. Make a dough like lUKHlIes, roll very thin, cut any sha|M* as large as a plate, crumple a little, then drop into hot lard, sprinkle with sugar and pile on top of of each other. EGG BUTTONS. One (|uart Hour, one pint of boiling milk, scald Hour well, add a pinch of salt and thin with one-half doz. eggs, drop from a spoon into hot lard, serve with maple syrup while hot. (Fine.) Mrs. M. Ream. FRITTERS. APPLE FRITTERS. One cup sweet milk, two cups Hour, a large teasp<Km baking pow’der, two eggs^ one tahlespiMui sugar, a little salt. Warm the milk, and add slowiy to the beaten yolks of eggs, then add flour and whites of f’tir together, slice apples crosswise after paring and taking out core, drop in batter, take out with spoon or fork, and drop in hot lard. S. K. GRANDMOTHER S FRITTERS. One pint thick milk, three eggs, one teaspoon soda, one teasp(M)n salt. Hour t<> make a thick batter,

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