Apple Fritters
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
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 The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). 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.
Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); 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
- Put half pound of flour in a deep dish and work it with beer, beating it well till there are no lumps left.
- Make it into a paste that is not very liquid.
- Peel and core some good apples, cut them into rounds, put them in the paste so that each one is well covered with it.
- Have a pan of boiling fat and throw in the apple slices for two minutes.
- They ought to be golden by then, if that fat has been hot enough.
- Serve them dusted with powdered sugar and the juice of half a lemon squeezed on them.
- [Mme.
- Delahaye.]