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Apple Fritters (2)

Puddings and Sweet Deserts

Round slices of apple, with core removed, battered and fried. Known since Moxon 1764, Mrs.B, etc.

There are several dishes of this name: (1) (2) (3)

Original Receipt in 'English Housewifry' by Elizabeth Moxon, 1764 (Moxon 1764)

162. To make APPLE FRITTERS.
Take four eggs and beat them very well, put to them four spoonfuls of fine flour, a little milk, about a quarter of a pound of sugar, a little nutmeg and salt, so beat them very well together; you must not make it very thin, if you do it will not stick to the apple; take a middling apple and pare it, cut out the core, and cut the rest in round slices about the thickness of a shilling; (you may take out the core after you have cut it with your thimble) have ready a little lard in a stew-pan, or any other deep pan; then take your apple every slice single, and dip it into your bladder, let your lard be very hot, so drop them in; you must keep them turning whilst enough, and mind that they be not over brown; as you take them out lay them on a pewter dish before the fire whilst you have done; have a little white wine, butter and sugar for the sauce; grate over them a little loaf sugar, and serve them up.

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