Maple Apple Fritters ORIGINAL RECIPE Four well-beaten eggs, half a pint of cream, two table spoonfuls of yeast, three of white wine, and two of rose water; half a tea spoonful of grated nutmeg, and of salt; make it into a thick batter with flour, peel and core two or three apples, cut them into thin bits, and mix them with the batter; cover it over, let it stand, placed near the fire, about an hour; drop it into boiling lard, and serve them in a napkin with sugar strewed over them. Gooseberries previously stewed may be done in the same way. The Cook’s Own Book, Mrs. N.K.M. Lee, 1832 SOURCE The Cook’s Own Book, MODERN ADAPTATION 4 eggs 1 cup cream Prepared yeast (2 tsp. yeast, 1 tbsp. flour, ½ cup water, 1 tsp. sugar; mix and set in a warm place for 15 minutes) 3 tbsp. white wine 2 tbsp. rose water (or 1 tsp. vanilla extract) ½ tsp. grated nutmeg ½ tsp. salt 2 ½ cups flour 4-6 small apples Lard or vegetable oil for frying (should be 1 ½ to 2 inches deep when hot) Beat eggs Mix beaten eggs with cream, yeast, white wine, rose water, nutmeg, and salt. Make into a thick batter using flour, adding one cup of flour at a time and mixing before adding more flour. Peel and core apples and cut them into small pieces. Mix piece with batter. Drop approximately 1/3 cup of batter in oil/melted lard heated between 350°F and 375°F. Fritters should float to the top immediately. Flip fritters over when golden. Fritters should fry for approximately 2 minutes per side. Scoop fritters out and place on a towel to absorb excess oil. Sprinkle with maple sugar to taste. INGREDIENTS - 4 eggs 1 cup cream Prepared yeast (2 tsp. yeast, 1 tbsp. flour, ½ cup water, 1 tsp. sugar; mix and set in a warm place for 15 minutes) 3 tbsp. white wine 2 tbsp. rose water (or 1 tsp. vanilla extract) ½ tsp. grated nutmeg ½ tsp. salt 2 ½ cups flour 4-6 small apples Lard or vegetable oil for frying (should be 1 ½ to 2 inches deep when hot) INSTRUCTIONS 1. Beat eggs 2. Mix beaten eggs with cream, yeast, white wine, rose water, nutmeg, and salt. 3. Make into a thick batter using flour, adding one cup of flour at a time and mixing before adding more flour. 4. Peel and core apples and cut them into small pieces. Mix piece with batter. 5. Drop approximately 1/3 cup of batter in oil/melted lard heated between 350°F and 375°F. Fritters should float to the top immediately. 6. Flip fritters over when golden. Fritters should fry for approximately 2 minutes per side. 7. Scoop fritters out and place on a towel to absorb excess oil. 8. Sprinkle with maple sugar to taste. Non-personal archive pmurad January 29, 1997 at 12:27 AM