Pineapple Fritters (France)
From With a saucepan over the sea, 1902
Serves 4
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 With a saucepan over the sea (1902) by Adelaide Keen, page 66. The excerpt below is the record exactly as published.
PINEAPPLE FRITTERS. (France.) Take some fritters as in recipe for Vienna fritters, fry in lard, and split each fritter before serving, fill with some pineapple jam, or stewed fruit, boiled down and flavored with vanilla. Close the fritters, arrange on a dish, dust with sugar, glaze them, and serve with whipped cream
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