Photo: Matheus Cenali
Ingredients
- 2 eggs
Directions
1
2 eggs. £ lb. flour.
2
£ pint milk. apples.
3
Make a batter with the eggs, milk, and flour. Peel the apples whole, cut in rather sound slices, and stamp out the core with a cutter. Dip the slices into the batter, and fry in boiling lard or dripping. Drain on a hot dish, covered with blotting-paper, laying each piece by itself. Serve very hot, with powdered sugar. The flavour of the apples is im- proved if they are laid in a little sherry, mixed with sugar, for two or three hours. The batter should be made a few hours before use.
By Hamilton, Margaret ·
Recipe sourced from
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