Fried Apple Pie
A historical recipe from The progress meatless cook book, by Lake, Carlotta M. (Carlotta Mixer) (1911).
A historical recipe
The progress meatless cook book: And valuable recipes and suggestions for cleaning clothing, hats, gloves, house furnishings, walls and woodwork and all kinds of helps for the household, by Lake, Carlotta M. (Carlotta Mixer) (1911). Project Gutenberg eBook #77733.
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 progress meatless cook book, by Lake, Carlotta M. (Carlotta Mixer) (1911). Digitised by Project Gutenberg, eBook #77733 (https://www.gutenberg.org/ebooks/77733). 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.
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Ingredients
Method
- Roll out Baking Powder Biscuit dough to about one-quarter inch in thickness, and cut in circles about five inches in diameter.
- A tin can cover that size is a good cutter.
- Fill the center of half this round piece with about one tablespoonful Apple Sauce.
- Moisten the edge of dough with cold water, folding the empty half over the sauce, pressing the two edges tightly together making a pie shaped like a half circle.
- Fry like doughnuts in hot cooking oil.
- Drain them on clean brown paper.
- Eaten hot or cold, with cheese if desired.