Pine-Apple Fritters

Ingredients

• 1 pine-apple (fresh or tinned)
• 2 cups flour
• 1 table-spoon melted butter
• 1 egg
• Water

Method

1. 1

   Pare and grate the pine-apple.

2. 2

   To the juice add the flour.

3. 3

   Mix perfectly smooth.

4. 4

   Add the well-beaten yolk, a little salt and the butter.

5. 5

   If fresh pine-apple is used, add sufficient water to make the batter thin enough to drop from the end of spoon.

6. 6

   Beat the white of egg to a stiff froth and stir it in quickly and lightly when ready to fry.

7. 7

   Drop into the boiling fat by the tablespoon and fry a golden brown.

8. 8

   Drain on paper in the oven and dust with lemon sugar.

Nutrition per serving

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 9. The excerpt below is the record exactly as published.

Pine Apple Fritters . . . .45 Portuguese F ritters . . . .45 Souffle Fritters . . . . .46 Strawberry Fritters . . . .47 40 General Directions Fritters are crisper if fried in clarified fat than in lard. In making fruit fritters dip each piece of fruit into batter. See that it is well covered. Drop fritters, a few at a time, into smoking hot fat, being careful that they do not touch each other ; fry a rich yellow. Take out with a skimmer and set in the oven for a few minutes on soft paper to drain. Sift sugar over the fritters and serve with a wine or fruit sauce. 41 Batter for Fritters — I (. French Receipt) 2 eggs | lb. flour 1 table-spoon olive oil 1 table-spoon brandy *2 cup water, milk or beer Mix the flour and water, milk or beer, perfectly smooth. Add the well-beaten volks, the oil and brandy (which is optional) and a little salt. Mix well and set aside for two or three hours. When the batter is wanted, beat the whites until stiff and dry and add them. i/ Batter for Fritters — II 9 ozs. flour 1 table-spoon powdered sugar 4 eggs 8 table-spoons butter (melted) I, cup white wine 2 table-spoons brandy Mix the flour, sugar and well-beaten yolks together. Beat until smooth, adding a little salt. Stir in the melted butter, white wine and brandy, and, just before using, the whites beaten until they arc stiff and dry. 42 Pastry Book Fruit Fritters Fritters may be made of apples, bananas, oranges, apricots, pine-apple, peaches, etc. The fruit should be ripe and perfect. Cut apples across in slices about a third of an inch thick. Take out the core from the centre of each piece. Cut each slice of pine-apple into four pieces. Slice bananas lengthwise, cutting each slice in half if too long. Cut peaches and apricots in quarters. All fruit for fritters is best soaked for a couple of hours in well-sweetened brandy, rum or kirsch, to which a little ground cinnamon and the finely grated peel and the juice of a lemon have been added. The fruit must be well drained before it is dipped in batter. When this is not done each piece of fruit should be sprinkled with sugar, a very little lemon juice and spice. For frying see general directions. 43 The Pudding and Henriettes i>gg J gill cream Salt 1 salt-spoon baking-powder b tea-spoon vanilla 1 tea-spoon brandy Flour Beat the yolk and white separately. Mix all smoothly together with sufficient flour to roll out. Roll as thin as possible, and cut into squares and ribbons. Fry in boiling lard. Drain and sprinkle with flavoured sugar (see p. 1G4). Orange Fritters Peel and divide several sweet oranges into sections. Scrape off all pith with a sharp knife. Take out the seeds. Drop them into a syrup made of water, sugar and a table-spoon of brandy, and let them simmer for a few minutes. Take out and drain on a sieve. Dip in batter and fry (see p. 41). Put in the oven to drain and sprinkle with orange sugar (see p. 1G4). 44 Pastry Book Pine- Apple Fritters 1 pine-apple (fresh or tinned) 2 cups flour 1 table-spoon melted butter 1 egg

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