Peach Fritters

Ingredients

• a dozen peaches
• a cup of Purity Flour
• 1 teaspoon of salt
• 1 teaspoon of sugar
• yellow rind of a lemon
• 1 cup of milk
• the yolks and whites of 2 eggs beaten well
• a tablespoon of olive oil or melted butter

Method

1. 1

   Peel and cut peaches in half, sprinkle with sugar.

2. 2

   Make batter by mixing flour, salt, sugar, lemon rind, milk, and beaten eggs.

3. 3

   Dip each peach half in the batter and fry in hot fat for 5 or 6 minutes until golden brown.

4. 4

   Sprinkle with powdered sugar and serve hot.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 15. The excerpt below is the record exactly as published.

1 teaspoon of salt, i cup Purity Flour in which 1 teaspoon of baking powder has been sifted, and enough milk to make a thin, smooth batter. If sour milk is used, substitute ^ teaspoon soda for one teaspoon baking powder. Bake by spoonfuls on a hot greased griddle. GRIDDLE CAKES 2 cups Purity Flour. IJ cups milk. 3 teaspoons baking powder. 1 egg. 2 tablespoons melted butter. J teaspoon salt. Mix and sift the dry ingredients, add the milk and beaten eggs. Beat well. Add the butter, beat again and bake by spoonfuls on a hot griddle. Sour milk with 1 teaspoon of soda dissolved in it may be used instead of sweet milk and bakmg powder. RICE PANCAKES 2 cups boiled rice. 2 tablespoons melted butter. i cup milk. J cup Purity Flour. 2 eggs. Mil in the order given, beat thoroughly, cook like Griddle Cakes. BUCKWHEAT CAKES 1 quart lukewarm water. 2 cups Purity Flour. Purity Bucliwheat Flour to make thin batter. } cake yeast, dissolved in warm water. Set in a warm place over-night. In the morning add a pinch of soda dissolved in hot water. Save •J pint of the batter to set cakes for the next day. May add 1 tablespoon molasses if desired. Have pan well-greased for frying. This batter may be kept for several months without renewing if kept cool. Pa^p Sixteen PURITy FUOUR More Bread and Better Bread WAFFLES li cups Purity Flour. 1* teaspoons baking powder. i teaspoon salt. 12 cups sweet milk. 1 egg. 2 tablespoons melted butter. Mix dry ingredients, add milk slowly, egg beaten very light, and the melted butter. Beat batter for 2 minutes and drop by spoonfuls on well-greased hot waffle irons. PLAIN FRITTERS 2 eggs, well beaten. 1 cup sweet milk. 2 teaspoons baking powder. Pinch of salt. Sugar if desired. Use Purity Flour to make a batter thicker than pancake batter, brown. Flavor to taste. Drop into boiling fat and fry until PRUNE AND ORANGE FRITTERS Stew some nice large prunes, place pieces of orange in prune in place of the stone Take 1 table- spoon of PuHty Flour, place in a basin, add 1 tablespoon of milk, 1 well-beaten egg and j teaspoon sugar. Drop prunes into this mixture, fry in boiling lard till nicely browned. Serve immediately. FRENCH PUFF FRITTERS (See Cream Puff Eecipe.) APPLE FRITTERS 3 large apples. I cup Purity Flour. 1 dessertspoon salad oil or melted butter. 2 tablespoons sugar. i cup tepid water. White of 1 egg. Pinch of salt. Pare the apples and remove the cores, cut round into slices about J inch m thicknes.. Put rurdj Flour into a bowl and pour salad oil in the centre. Over this pour the tepid water and beat all well together Beat white of egg to a stiff froth and stir into the batter lightly, and when smooth lift ihe S of apple with a skewer, dip in the batter and drop them into hot fat or lard. Pry until the apples are soft When cooked, drain on brown paper and serve with sifted sugar or maple sugar and cream. Page Seventeen KX — ^ PURITY sss runiij ruiun FIIOUR More Bread and Better Bread PEACH FRITTERS Peel a dozen peaches and cut them in half, removing the stones. Sprinkle them with su<rar and have ready at once a batter made by mixing a cup of Purity Flour, \ teaspoon of salt, 1 teaspoon of sugar, and yellow rmd of a lemon, grated, adding \ cup of milk and the yolks and whites of 2 eggs beaten well finally add a tablespoon of olive oil or melted butter

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