Apple Fritters

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

Fritter Batter

three ounces of sifted flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a gill of cream or milk ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
three eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Fritter Filling

twelve holland pippins ↝ Apples, granny smith, with skin, raw [Fruits and Fruit Juices]

Frying Medium

boiling lard ↝ Lard [Fats and Oils]

To Serve

sifted sugar ↝ Sugar, NFS [Sugars and honey]
pounded cinnamon ↝ Sugar, cinnamon [Sugars and honey]
seville oranges ↝ Orange, raw [Citrus fruits]

Substitutions/Variations

Peaches or pears ↝ Peach, raw [Peaches and nectarines]
oranges, which are to be peeled, divided into quarters ↝ Orange, raw [Citrus fruits]
Some jam likewise may be mixed with the batter instead of the apples ↝ Jam [Jams, syrups, toppings]

Instructions (13)

Mix together sifted flour, a little salt, cream or milk, and eggs.
Beat the mixture for ten minutes with a spoon or whisk.
Pare twelve holland pippins, cut them into halves, and core them.
Put the prepared apples into the batter.
Have ready boiling lard.
Take the apple halves out singly with a fork.
Fry them till done and of a light colour.
Drain them dry.
Serve them up with sifted sugar over.
Serve with pounded cinnamon on one plate, and seville oranges on another.

N. B. Variations

Peaches or pears may be done in the same manner as apples.
Oranges may be peeled, divided into quarters, and then put into the batter.
Jam may be mixed with the batter instead of the apples, and fried in small pieces.

Original Text

Apple Fritters for a Dish.

Mix together three ounces of sifted flour, a little salt, a gill of cream or milk, and three eggs; beat them for ten minutes with a spoon or whisk. Then pare twelve holland pippins, cut them into halves, core and put them into the batter. Have ready boiling lard, take the halves out singly with a fork, fry them till done and of a light colour, drain them dry, serve them up with sifted sugar over, some pounded cinnamon on one plate, and seville oranges on another.

N. B. Peaches or pears may be done in the same manner; or oranges, which are to be peeled, divided into quarters, and then put into the batter. Some jam likewise may be mixed with the batter instead of the apples, and fried in small pieces.

[191]

Notes

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