German Fritters

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
Fritters
Instructions (10)
  1. Pare, quarter, and core the apples.
  2. Remove the core completely and cut the apples into round pieces.
  3. In a stew-pan, combine French brandy, pounded fine sugar, and a little cinnamon.
  4. Add the apples to the brandy mixture and cook over a gentle fire, stirring often but without breaking the apples.
  5. In a separate stew-pan, heat some lard until boiling.
  6. Drain the cooked apples, dip them in fine flour, and then add them to the boiling lard.
  7. Strew some sugar over a serving dish and place it on the fire.
  8. Lay the fried fritters onto the sugared dish.
  9. Strew a little more sugar over the fritters.
  10. Glaze the fritters with a red-hot salamander.
Original Text
German Fritters. TAKE some well tasted crisp apples, pare, quarter, and core them; take the core quite out, and cut them into round pieces. Put into a stew-pan a quarter of a pint of French brandy, a table spoonful of fine sugar pounded, and a little cinnamon. Put the apples into this liquor, and let them over a gentle fire, stirring them often, but not to break them. Set on a stew-pan with some lard. When it boils drain the apples, dip them in some fine flour, and put them into the pan. Strew some sugar over the dish, and set it on the fire; lay in the fritters, strew a little sugar over them, and glaze them over with a red-hot salamander.
Notes
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