Apple Fritters

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (5)
  1. Pare six large apples and cut out the cores; cut them in slices as thick as a half-crown piece.
  2. Mix half a pint of cream and two eggs with flour into a stiff batter.
  3. Put in a glass of wine or brandy, a little lemon-peel, shred very fine, two ounces of powder-sugar: mix it well up, and then put in the apples.
  4. Have a pan of hog’s lard boiling hot; put in every slice singly as fast as you can, and fry them quick, of a fine gold colour on both sides; then take them out, and put them on a sieve to drain; lay them on a dish, and sprinkle them with sugar.
  5. For fritters be careful that the fat in which you fry them is quite sweet and clean.
Original Text
Apple Fritters. Pare six large apples and cut out the cores; cut them in slices as thick as a half-crown piece. Mix half a pint of cream and two eggs with flour into a stiff batter, put in a glass of wine or brandy, a little lemon-peel, shred very fine, two ounces of powder-sugar: mix it well up, and then put in the apples. Have a pan of hog’s lard boiling hot; put in every slice singly as fast as you can, and fry them quick, of a fine gold colour on both sides; then take them out, and put them on a sieve to drain; lay them on a dish, and sprinkle them with sugar. For fritters be careful that the fat in which you fry them is quite sweet and clean.
Notes
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