Pineapple Fritters

Ingredients

• 2 eggs
• 1/2 cup milk
• 1 cup flour
• 1 teaspoon salt
• 1 cup sugar

Method

1. 1

   Mix eggs, milk, flour, and salt to make batter.

2. 2

   Cut pineapple into thin sections, dip in batter, and fry until brown.

Nutrition per serving

As published

This recipe was extracted from The Edwardsville cook book (1906), page 32. The excerpt below is the record exactly as published.

. teaspoon salt. 1 tablespoon gelatine. Place coffee, milk, salt and the sugar in double boiler. While this is heating, beat the yolks of the eggs with remaining sugar and stir into the liquid in the boiler until it begins to 104 THE EDWA'RDSVILLE COOK BOOK. thicken. Remove from fire, stir in beaten whites, flavor with vanilla to taste, and turn into a mold. Serve ice cold with cream. FRUIT WHIP. Mrs. Travons. Beat thoroughly whites of 4 eggs, crush i cnp any kind of fruit, prunes are nice, sweeten, stir all together, brown in quick oven. Serve cold with cream or a smooth custard. ENGLISH TRIFLE. Mrs. F. J. Stilwell. V2 lb. macaroons. 1 doz. small square sponge cakes. 1 dozen blanched almonds. 1 qt. whipped cream. 1 qt. rich custard. V2 pint sherry. 6 tablespoons brandy. Split the sponge cakes and spread with some kind of jelly or jam. Heap the cakes and macaroons' in a deep dish; mix sherry and brandy and pour slowly over the cakes. Then pour the cooled custard over and sprinkle the chopped almonds over the top. Set in cool place or ice box until serving time. Just before serving add the whipped cream, sweetened, and put dots of red jelly or cherries on top. Serves about sixteen people. PINEAPPLE FRITTERS. M'rs. J. T. Keller, St. Louis. Fritter Batter: — 2 eggs. ^/2 cup milk, teaspoon salt. 1 cup flour. Reserve the whites and beat other ingredients together till smooth and let stand an hour before using. Beat the whites of eggs stiff and fold in when ready to fry. Cut the fruit in thin, small sections, dip each in the batter and fry a handsome brown. Serve with sauce made by boiling the juice of the pine- apple with cup sugar. PUDDINGS and desserts. 105 PRUNE SOUFFLE. Mrs. J. W. Terry. Twenty large prunes, boiled soft and passed through a colan- der and whipped light. Six whites of eggs, whipped stiff, sweeten prunes with 5 tablespoons sugar, add whipped eggs and I small cup blanched almonds, chopped. Bake 20 minutes. Serve with whipped - cream. SALPICON OF FRUITS. Mrs. Geo. Kalbfleisch. Mix together lightly, equal parts of orange pulp, bananas cut in dice and California grapes with seeds removed and cut in halves, also Some grated pineapple, add sugar, and a little wine or lemon and orange juice, if preferred. Serve in glasses, or halves of oranges, with pulp removed. PRUNE WHIP. Mrs. John Keller. lb. prunes. 1 small cup sugar. 4 whites of eggs. Stew prunes until tender, remove stones and wash fine; add sugar, then whites, beaten stiff; stir all together and bake until brown. Serve with whipped cream. TOLEDO FOAMING SAUCE. Mrs. R. J. Dinnin 1 cup powdered sugar. V2 cup butter. 1 pt. boiling water. g, Omaha, Neb. 2 level tablespoons cornstarch, 1 lemon (juice and rind.) 1 white of egg, beaten. Cream butter and sugar. Stir the starch into hot water and boil few minutes. When ready to serve pour over the creamed butter and sugar, add the lemon (or part of it) and lastly the beaten white of egg. 106 THE EDWARDSVILLE COOK BOOK. HARD SAUCE FOR PUDDINGS. Mrs. James Stallman. Beat to a cream 3 level tablespoons butter with i cup pow (iered sugar and heap on a small plate. Dust over with grated nutmeg. LEMON SAUCE. Mrs. W. H. Hall. 1 cup sugar

Cook this with the app: pantry check, scaling, and the assistant.