A historical bread from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Serve with maple syrup, or a nice syrup made with clarified sugar. Bananas, peaches, sliced oranges and other fruits can be used in the same batter.
✨ Vintage Recipe
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Original Historical Recipe
Preserved exactly as written in the original source
Original Ingredients
one cup sweet milk
two cups flour
a heaping teaspoonful of baking powder
two eggs beaten separately
one tablespoonful of sugar
a saltspoon of salt
thin slices of good sour apples
Original Instructions
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Community Notes
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Make a batter in the proportion of one cup sweet milk to two cups flour, a heaping teaspoonful of baking powder, two eggs beaten separately, one tablespoonful of sugar and a saltspoon of salt
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heat the milk a little more than milk-warm, add it slowly to the beaten yolks and sugar
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then add flour and whites of the eggs
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stir all together and throw in thin slices of good sour apples, dipping the batter up over them
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drop into boiling hot lard in large spoonfuls with pieces of apple in each, and fry to a light brown
Chef Cecil's Modern Tips Below
Chef Cecil's Modern Tips
Modern guidance to help you succeed with this vintage recipe
Beating eggs separately incorporates more air and creates a lighter texture—the yolks emulsify the batter while the whipped whites add leavening power. Warming the milk activates the baking powder more effectively and prevents shocking the eggs, ensuring even mixing. Sour apples provide acidity that balances the sweetness and their pectin helps them hold their shape during frying, while their moisture creates steam pockets that keep the interior tender as the exterior crisps in hot oil.
Make Ahead
The dry ingredients can be whisked together up to 1 day ahead and stored in an airtight container. The batter should be made fresh just before frying, as the leavening begins working immediately and beaten egg whites will deflate if allowed to sit.
Storage
Store cooled fritters in an airtight container at room temperature for up to 1 day. For best results, reheat in a 350°F oven for 5-7 minutes to restore crispness—avoid microwaving, which will make them soggy. Fritters are best enjoyed fresh and do not freeze well due to their delicate texture.
AI-generated tips from Chef Cecil's culinary database
Make Ahead
The dry ingredients can be whisked together up to 1 day ahead and stored in an airtight container. The batter should be made fresh just before frying, as the leavening begins working immediately and beaten egg whites will deflate if allowed to sit.
Storage
Store cooled fritters in an airtight container at room temperature for up to 1 day. For best results, reheat in a 350°F oven for 5-7 minutes to restore crispness—avoid microwaving, which will make them soggy. Fritters are best enjoyed fresh and do not freeze well due to their delicate texture.
