As I mentioned previously, I’ll be out at Wyckoff this afternoon
mixing up batches of apple fritters and frying them over
the open fire. There are dozens of receipts for these little
goodies in assorted historic cookbooks. As is often the case, all of them are basically
the same, with only minor
differences here and there.
What’s interesting is that
some are quite lengthy, and
some are rather short. Now
the two that I will use today fall into the somewhat “lengthy” category, and they’ll be posted
in the “Receipts” section later. But here is one that is nigh the
epitome of shortness. It’s from THE COOK NOT MAD, OR RATIONAL
COOKERY : A FRONTIER COOKBOOK which was published
in 1830 in Watertown, NY:
No. 152. Fritters.
Make them of any of the batters directed
for pancakes by dropping a small quantity
into the pan, or to make the plainer sort,
put pared apples or lemons sliced, or
currants into the batter, any sweetmeats
or ripe fruit may be made into fritters.
Annual Apple Fest
noon to 4 p.m.
The Wyckoff Farmhouse Museum
5816 Clarendon Road (on the corner at Ralph Avenue)
Brooklyn, NY 11203