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Apple Ring Fritters

A historical recipe from Pennsylvania Dutch Cooking, by Anonymous.

A historical recipe

Pennsylvania Dutch Cooking, by Anonymous. Project Gutenberg eBook #26558.

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 Pennsylvania Dutch Cooking, by Anonymous. Digitised by Project Gutenberg, eBook #26558 (https://www.gutenberg.org/ebooks/26558). 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.

United States. Associated with United States by the book is about Pennsylvania Dutch cookery (Cooking -- Pennsylvania); 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. 1 cup sifted flour 1-1/2 teaspoons baking powder 2 tablespoons sugar 1/2 teaspoon salt 3/4 cup milk 1 egg 4 large apples Sift dry ingredients.
  2. Add milk and egg.
  3. Beat well.
  4. Peel and core apples and slice in rings about 1/4 inch thick.
  5. Dip rings in batter and drop into skillet containing 1/2 inch of hot melted shortening.
  6. Fry until golden brown on both sides.
  7. Drain on paper towel.
  8. Mix sugar and cinnamon together and sprinkle over fritters.
  9. Makes 16 to 20.