Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one slice
- a pound of sugar
- a pound of flour
- a tablespoonful of melted butter
- a spoonful of batter to each fritter
- two eggs very light
- one quarter of a pound of flour
- cinnamon
Directions
Pare some tart apples, and cut them in thin slices ; put them in a bowl, with a glass of brandy, some white wine, a quarter of a pound of sugar, a little powdered cinnamon and
1 the rind of a lemon grated ; let them stand some time, turn- ing them over frequently ; beat two eggs very light, add one quarter of a pound of flour, a tablespoonful of melted butter, and as much cold water as will make a thin batter ; drip the apples on a sieve, mix them with butter ; take one slice with
J a spoonful of batter to each fritter ; fry them quickly of a light brown ; drain them well, put them in a dish, sprinkling- sugar over each, and glaze them nicely. The apples may be sliced and fried in butter without soaking in wine and brandy, and served with white sugar and cinnamon.