Snow Fritters
From The new practical housekeeping, 1890
Serves 4
Some add an egg and an apple chopped fine.
Presented as published in 1890. 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 The new practical housekeeping (1890) by Estelle Woods Wilcox, page 224. The excerpt below is the record exactly as published.
Snow Fritters. — The success of these depends upon using snow that has just fallen and is full of bubbles of air, which makes them light. Have the fat hot, and make a thick batter of a pint milk, level teaspoon salt, and sifted flour to make thick enough so that when dropped the batter will cling for a moment to the spoon; when the fat begins to smoke, stir into the batter very quickly a cup newlv fallen snow
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