Apple Fraise

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 (10)
Instructions (11)
  1. Pare six large apples, take out the cores, cut them in slices, and fry them on both sides with butter; put them on a sieve to drain
  2. mix half a pint of milk and two eggs, with flour, to batter, not too stiff
  3. Put in a little lemon-peel, shred very fine, and a little beaten cinnamon.
  4. Put some butter into a frying-pan, and make it hot
  5. put in half the batter, and lay the apples on it
  6. let it fry a little to set it
  7. then put the remaining batter over it
  8. fry it on one side
  9. then turn it, and fry the other brown
  10. put it into a dish
  11. strew powder-sugar over it, and squeeze on it the juice of a Seville orange
Original Text
Apple Fraise. Pare six large apples, take out the cores, cut them in slices, and fry them on both sides with butter; put them on a sieve to drain; mix half a pint of milk and two eggs, with flour, to batter, not too stiff; put in a little lemon-peel, shred very fine, and a little beaten cinnamon. Put some butter into a frying-pan, and make it hot; put in half the batter, and lay the apples on it;[220] let it fry a little to set it; then put the remaining batter over it; fry it on one side; then turn it, and fry the other brown: put it into a dish; strew powder-sugar over it, and squeeze on it the juice of a Seville orange.
Notes
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