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Apple Fritters

A historical recipe from Domestic French Cookery, 4th ed., by Sulpice Barué (1836).

A historical recipe

Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Project Gutenberg eBook #34837.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Digitised by Project Gutenberg, eBook #34837 (https://www.gutenberg.org/ebooks/34837). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Pare and core some fine large pippins, and cut them into round slices.
  2. Soak them in brandy for two or three hours.
  3. Make a batter, in the proportion of four eggs to a table-spoonful of olive-oil, a table spoonful of rose-water, the same quantity of brandy, the same quantity of cold water.
  4. Thicken the batter with a sufficient quantity of flour stirred in by degrees, and mix it two or three hours before it is wanted, that it may be light by fermentation.
  5. Put some butter into a frying-pan.
  6. Dip each slice of apple into the batter, and fry them brown.
  7. Then drain them, grate white sugar over them, and send them to table.
  8. Peach Fritters may be made in the same way, but the peaches must be cut into quarters.