Historic Cookery

Apple Fritters.

Pare, core, and parboil (in very little water)
some large juicy pippins. When half done,
take them out, drain them, and mince
them very fine. Make a batter according
to the preceding receipt,** adding some
lemon juice and grated lemon-peel.
Stir into the batter a sufficient quantity
of the minced apple to make it very
thick. Then fry the fritters in hot lard
as before directed. Eat them with
nutmeg and sugar.

**Beat seven eggs very light, and stir
them gradually into a quart of milk,
add, by degrees, three quarters
of a pound, or a pint and a half
of sifted flour. Beat the whole
very hard. Have ready a frying-pan
over the fire, a large quantity of lard.
When the lard has come to a hard boil,
begin to put in the fritters;….

from Directions for Cookery, in its Various Branches
by Eliza Leslie
Philadelphia, PA, 1840 (1st publ’d 1837)

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The second paragraph is merely a basic pancake receipt (recipe).
I always cut it in half, as it’s much more manageable. I start
with four eggs (beaten), add 2 cups of milk, and then enough
flour to get the consistency I want. Then I mix in some of the
cooked, mashed apples, and drop spoonfuls into the hot lard.
As one side browns, flip to cook the other side.

Another method is to pare, core, and slice your apples, drop
the slices in the batter, then fry them in lard (or oil).