Pine-Apple Fritters

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (7)
Instructions (7)
  1. Pare and grate the pine-apple.
  2. To the juice add the flour. Mix perfectly smooth.
  3. Add the well-beaten yolk, a little salt and the butter.
  4. If fresh pine-apple is used add sufficient water to make the batter thin enough to drop from the end of spoon.
  5. Beat the white of egg to a stiff froth and stir it in quickly and lightly when ready to fry.
  6. Drop into the boiling fat by the table-spoon and fry a golden brown.
  7. Drain on paper in the oven and dust with lemon sugar.
Original Text
Pine-Apple Fritters 1 pine-apple (fresh or tinned) 2 cups flour 1 table-spoon melted butter 1 egg Water Pare and grate the pine-apple. To the juice add the flour. Mix perfectly smooth. Add the well-beaten yolk, a little salt and the butter. If fresh pine-apple is used add sufficient water to make the batter thin enough to drop from the end of spoon. Beat the white of egg to a stiff froth and stir it in quickly and lightly when ready to fry. Drop into the boiling fat by the table-spoon and fry a golden brown. Drain on paper in the oven and dust with lemon sugar (see p. 164).
Notes
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