Pineapple Fritters with Macaroons

Ingredients

• slices of cored and cooked pineapples
• some dry macaroons
• brandy
• curacoa
• flour
• frying batter

Method

1. 1

   Cut the cooked pineapples in two to obtain half-moon shaped pieces.

2. 2

   Drain.

3. 3

   Break up some dry macaroons and moisten with brandy and curacao; mash them to obtain a thick paste.

4. 4

   Put this macaroon paste between two pieces of pineapple.

5. 5

   Dip them in flour and then in frying batter, and fry in deep fat to a golden colour.

6. 6

   Drain off the fat well and serve on a napkin.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 51. The excerpt below is the record exactly as published.

PINEAPPLE FRITTERS WITH MACAROONS ^ Cut in two, slices of cored and cooked pineapples to obtain half-moon shaped pieces. Drain. Break up some dry Q8 LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. LOUIS' EVERY WOMAN'S COOK BOOK macaroons and moisten with brandy and curacoa; mash them to obtain a thick paste. Put this macaroon paste between two pieces of pineapple. Prepare as many as needed. Dip them in flour and then in frying batter

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