Poach Fritters
From Culinary jottings, 1885
For raw fruit, stew peaches in syrup before frying.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 204. The excerpt below is the record exactly as published.
Poach fritters. , , , , . * ° . ' . the peaches (American ones m tin are excellent) into neat pieces ; dust them with powdered sugar, and let them lie in a little maraschino, or any nice liqueur till wanted, then dip them in your batter, and fry them in abundance of boiling fat ; drain them on blotting paper, and serve them dusted over with pounded loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.