Pineapple Fritters
From Fifty-two Sunday dinners, 1913
Presented as published in 1913. 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 Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 21. The excerpt below is the record exactly as published.
PINEAPPLE FRITTERS Drain sliced pineapple from the liquor in the can. Dry on a crash towel. Dip in batter and fry a golden Drown in deep hot Cottolene. Drain on brown paper, sprinkle with powdered sugar and serve with some of the liquor from which it was drained. This 46 5^ Sunday Dinners '^"'^'' First Sunday may be slightly thickened with arrowroot, allowing one teaspoon arrowroot
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