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Pineapple Fritters

Puddings and Sweet Deserts

Rounds of pineapple c 1/4ins thick, dipped in batter and fried. Mrs.B first soaks the fruit in brandy or liqueur.

Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

(An elegant Dish.)
1472. INGREDIENTS: A small pineapple, a small wineglassful of brandy or liqueur, 2 oz. of sifted sugar; batter as for apple fritters.
Mode: This elegant dish, although it may appear extravagant, is really not so if made when pineapples are plentiful. We receive them now in such large quantities from the West Indies, that at times they may be purchased at an exceedingly low rate: it would not, of course, be economical to use the pines which are grown in our English pineries for the purposes of fritters. Pare the pine with as little waste as possible, cut it into rather thin slices, and soak these slices in the above proportion of brandy or liqueur and pounded sugar for 4 hours; then make a batter the same as for apple fritters, substituting cream for the milk, and using a smaller quantity of flour; and, when this is ready, dip in the pieces of pine, and fry them in boiling lard from 5 to 8 minutes; turn them when sufficiently brown on one side, and, when done, drain them from the lard before the fire, dish them on a white d'oyley, strew over them sifted sugar, and serve quickly.
Time: 5 to 8 minutes.
Average cost: when cheap and plentiful, 1s. 6d. for the pine.
Sufficient: for 3 or 4 persons.
Seasonable: in July and August.

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