Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
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 tablespoonful of orange-flower water
- two pounds of loaf sugar
- a tablespoonful of dissolved butter
- a pinch of salt
- a piece of tammy
- two eggs beaten into froth
- four eggs
- one white of egg beaten into a froth should be added before using the batter
- two eggs are then worked into the mixture
- two eggs beaten into a froth
- 81 pears are treated in tlie same way as apples
- three first less so than the two last
- two last
- salt
Directions
incorporate sufficient flour to make the batter ; when quite cold, mix thoroughly with it one tablespoonful of orange-flower water, and the whites of two eggs beaten into froth.
8. Add to a tumblerful of French or Rhenish wine a liqueur glass of brandy and the same quantity of oil ; then make a thick paste with the yolks of four eggs, a little water, and some flour; it should be so thick that by adding thereto the wine, brandy, and oil, it will become a batter of the proper consistency. One white of egg beaten into a froth should be added before using the batter.
9. Reverting to the first recipe, instead of rum or brandy, use the same quantity of any liqueur you may fancy, putting only half the quantity of oil and no salt.
10. Make a smooth paste with flour and a glass of ale, then add a tablespoonful of dissolved butter and a pinch of salt ; the yolks of two eggs are then worked into the mixture, and then the white of one or two eggs beaten into a froth.
Taste and circumstances must determine which of the above forms of batter is to be used. I now proceed to describe the composition of the fritters themselves, the number and varieties of which are many.
Apples should be cored, cut in slices a quarter of an inch thick, and laid for at least a couple of hours in a marinade of brandy and sugar,- to which the thin rind of a lemon, or some cinnamon cut in pieces, is added; sherry may be substituted for brandy, but the effect will not be so good. At the time of frying drain each piece of apple, dip it in batter, taking care that it is covered all over, and fry. Another form consists in rolling each piece of apple in finely powdered sugar before dipping into the batter.
Pears are treated in tlie same way as apples.
Oranges. — Peel carefully, so as to remove every vestige of the white part of the rind; divide into quarters, remove the pips, roll each quarter in powdered sugar, then dip in batter and fry ; or peel and core as you would apples, cut in slices, and fry as above. Another form is to make a syrup as follows : Beat up a white of egg in a pint and a half of water ; in this put two pounds of loaf sugar, and set on the fire in an untinned copper vessel called a sugar -boiler. Keep on removing the scum — adding a few drops of cold water until no more rises — then let the syrup boil for a few minutes, and strain it through a piece of tammy. When cold, dip the pieces of orange in the syrup, drain them, dip in batter, and fry.
Lemons are treated in this way by those who like them, but they should be dipped into very thick batter, and not a sprinkling, but “ no end ” of powdered sugar should accompany these fritters.
Another form of treating both oranges and lemons is to put the pieces in a marinade of brandy or rum with some sugar. When they have been in it for some hours proceed as before.
Peaches, Apricots, Nectarines, Plums, Greengages. — The fruit should not be quite ripe, the three first less so than the two last. Split each fruit, remove the stone and the skin, roll each half in powdered sugar, dip in batter, and fry. They may be dipped in syrup instead of being rolled in powdered sugar; or, again, they may be put into a marinade of brandy. In the case of peaches and nectarines, if noyau or maraschino take the place of the syrup, the process, though expensive, will produce agree- able results.
Strawberries, Raspberries, and Currants. — Remove the