Pineapple Fritters
From Hilda's diary of a Cape housekeeper, 1902
Serve hot with pounded sugar.
Presented as published in 1902. 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 Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 70. The excerpt below is the record exactly as published.
Pineapple Fritters. — With so many pineapples now coming from Natal, we can have pineapple fritters for ciinner to-day from a recipe in the same book as above. Pare and core a pineapple ; cut it into slices and stew them with a little water, sugar, and lemon-peel. When soft, add a little white wine and the juice of half a lime, with a bit of butter. When cold, make a batter of 3 spoonfuls of fine flour, 2 spoonfuls of cream, a glass of white wine, some sugar, and 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.