Pineapple Fritters

Ingredients

• a ripe pineapple
• two cupfuls of flour
• the yolk of a raw egg
• a saltspoonful of salt
• a tablespoonful of melted butter
• sufficient cold water

Method

1. 1

   Grate pineapple and mix with other ingredients to make a batter.

2. 2

   Fry in hot fat until golden brown and dust with powdered sugar.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 268. The excerpt below is the record exactly as published.

the yolk of a raw egg, a level teaspoonful of salt, and a tablespoonful of good olive-oil ; mix these ingredients smoothly together, then gradually stir in enough water to make a batter thick enough to hold a drop let fall from the mixing-spoon ; beat the white of the egg to a stiff froth, mix it lightly with the batter. ORANGE FRITTERS. Peel and slice two or three oranges about a quarter of an inch thick, and remove the seeds, taking care not to break the slices or squeeze out the juice ; put a frying-kettle over the fire, with enough fat to half fill it, and let the fat get smoking hot. Put two or three sUces of oranges in the batter, and when the fat begins to smoke Hft them from the batter with a fork, drop them into the hot fat, and fry them golden brown; take the fritters out of the fat with a skimmer^ lay them for a SECOND-COURSE SWEETS. 503 moment on brown paper to free them from grease, and then dust them with powdered sugar, and serve them hot. PINEAPPLB FRITTERS. Pare and grate a ripe pineapple, saving all the juice ; put with the grated fruit and juice two cupfuls of flour, the-yolk of a raw egg, a saltspoonful of salt, a tablespoonful of melted butter, and sufficient cold water to make a batter thick enough to sustain a drop from the mixing-spoon for a moment upon its surface. Have ready over the fire a frying- kettle half full of fat, and when it begins to smoke quickly beat the white of the egg to a stiff froth, stir it into the bat- ter, drop the batter by the tablespoonful into the hot fat, and fry the fritters until they are golden brown ; then take them from the hot fat with a skimmer, and lay them for a moment on brown paper to free them from grease ; then arrange them neatly on a china dish, dust them with powdered sugar, and serve them. If the pineapple-fritters

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