Pineapple Fritters 'A La Favorite'
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 411. The excerpt below is the record exactly as published.
PINEAPPLE FRITTERS ‘‘A LA FAVORITE” Cut the pineapple into roundels, one-third inch thick ; cut each roundel in two; sprinkle the half-discs with sugar and kirsch, and let them macerate for thirty minutes. Then dry them and dip them into a very thick and almost cold frangipan cream, combined with chopped pistachios. Set the cream-coated roundels on a tray
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