5 oz flour
5 fl water
1/4 tsp salt
2 each eggs (separated)
1 tbsp melted butter
2 each large cooking apples
4 oz sugar
1 lemon juice
1 oil for deep frying
Directions
Make batter at least an hour before required, using following method.
Sift together flour and salt. Make a well in the center. Add the
cooled melted butter and some of the water and egg yolks. Work in the
flour and beat until smooth. Add remaining water. Leave to stand.
Just before using, beat the egg whites until stiff but not dry. Fold
into batter mix.
Peel, core and slice apples (slices about 1/4-1/2 inch thick). Dip
into batter and deep fry in very hot oil (175-180C) until golden.
Drain and serve dredged with sugar and sprinkled with lemon juice.
Servings: 4 servings
Apple Fritters (Irish) Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Fruit; Irish
The History of Recipes
Transcribed cooking instructions as an idea can be traced far back into the distant past, in fact as far back into recorded history as pharonic Egypt, and maybe even further. Interesting though that maybe, mostly, these old cook books were just primitive hieroglyphic recipes for food preparation.
In fact, the most ancient recipe in existence, according to academics is a series of ancient tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. Later on, in The time of the roman empire 25BC a roman called Apicius created a collection of documents showing how to cook the recipes enjoyed by wealthy Romans. He recounts how the roman meals were separated into hors d`oeuvres, main course and dessert, something we still use today. Aspicius tells us how the chefs of Roman times used a wide range of spices, including a few that will be familiar to modern chefs like bay, fennel and asafoetida. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and spices from Arab cooking, such as parsley, basil and rosemary. These new culinary innovations caused a torrent in publications on food, most of which are kept safe in private collections. For the decades that followed, the rich and powerful families of the West strove to serve the most extravagent banquests, and as a consequence, cooks and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the nineteenth century that fine cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to assembling, testing, and publishing recipes to allow everyone to enjoy them. The arrival of television gave us TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes just like those on this web site. |
We hope you enjoy this Apple Fritters (Irish) recipe.
