Ryzon Pineapple Fritters

Ingredients

• I small pineapple
• 1 level cupful {yi pound) flour
• 2 level teaspoonfuls Ryzon
• 2 level tablespoonfuls (i ounce scant) pow- ered sugar
• yi level teaspoonful salt
• I beaten egg
• }i cupful {yi gill) milk
• I tablespoonful lemon juice
• I level tablespoonful cornstarch
• 1 level cupful {yi pound) sugar
• 2 cupfuls (l pint) boiling water
• 1 lemon
• 2 tablespoonfuls (i ounce) butter

Method

1. 1

   For Fritters: Peel pineapple (avoiding outside skin and core), and grate thoroughly; mix and sift dry ingredients, add egg and milk, and pineapple mixed with lemon juice.

2. 2

   Drop mixture from tip of tablespoon into plenty of smoking fat and fry until a golden brown color.

3. 3

   Drain and serve with the sauce.

4. 4

   For Sauce: Mix cornstarch and sugar in saucepan, add water and cook for twenty minutes.

5. 5

   Add grated rind and strained juice of lemon and butter, and serve very hot.

Nutrition per serving

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 19. The excerpt below is the record exactly as published.

RYZON PINEAPPLE FRITTERS BY MRS. 'B. M. SMYTH, ORANGE, N. J. I small pineapple. 1 level cupful {yi pound) flour. 2 level teaspoonfuls Ryzon. 2 level tablespoonfuls (i ounce scant) pow- dered sugar. yi level teaspoonful salt. I beaten egg. }i cupful {yi gill) milk. I tablespoonful lemon juice. Lemon Sauce: I level tablespoonful cornstarch. 1 level cupful {yi pound) sugar. 2 cupfuls (l pint) boiling water. 1 lemon. 2 tablespoonfuls (i ounce) butter

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