vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Peach Fritters
From The Cook County cook book, 1912
Serves 1
Use more milk if flour is old.
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 71. The excerpt below is the record exactly as published.
PEACH FRITTERS.— Peel the peaches, split each in two, and take out the stones; dust a little powdered sugar over them; dip each piece in the batter, and fry in hot lard. A sauce to be served with them may be made as follows: Put 1 oz. of butter in a saucepan, and whisk it to a cream; add 4 oz. of sugar gradually. Beat the yolks of 2 eggs; add to them a dash of nutmeg, and a gill each of cold water and rum
Cook this with the app: pantry check, scaling, and the assistant.