1332. APPLE FRITTERS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (4)
  1. Cut the apples in rather thick slices, scoop out the cores with a tin-cutter, then pare off the rind, and place the pieces of apples in a basin with a small glass of brandy, a table-spoonful of sugar, and some grated peel of lemon or orange, letting them steep in this for several hours, if possible.
  2. When about to send the fritters to table, throw the pieces of apple into a basin containing some light-made batter (No. 292).
  3. Take them out one at a time, and drop them into some heated hog's-lard, to be fried of a light colour.
  4. When they are done, drain them on a sheet of paper, break off all the cough parts, place the fritters on a baking-sheet, shake some fine sugar upon them, glaze them with the red-hot salamander, and serve.
Original Text
1332. APPLE FRITTERS. Cut the apples in rather thick slices, scoop out the cores with a tin-cutter, then pare off the rind, and place the pieces of apples in a basin with a small glass of brandy, a table-spoonful of sugar, and some grated peel of lemon or orange, letting them steep in this for several hours, if possible. When about to send the fritters to table, throw the pieces of apple into a basin containing some light-made batter (No. 292); then take them out one at a time, and drop them into some heated hog's-lard, to be fried of a light colour; when they are done, drain them on a sheet of paper, break off all the cough parts, place the fritters on a baking-sheet, shake some fine sugar upon them, glaze them with the red-hot salamander, and serve. Note.—Pear fritters are made in the same manner as the above. * The finest bottled fruits and all other preserves, are procurable at CROSSE and BLACKWELL'S, Soho Square
Notes
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