1/2 pound flour
1 ounce butter
1/2 teaspoon salt
2 eggs, whites and yolks beaten separately
Milk for thin batter.
Prepare some apples, as for a pie, or mince them if you prefer; add these to the batter, and drop a large tablespoon at a time into a pan of boiling lard or clarified dripping; fry till of a light brown, turn when required. When done, lay them on a sheet of blotting paper before the fire to absorb the grease, then dish them, piled high, one above the other, and strewed with sifted sugar. They should be served as hot as possible.
Submitted by Jun 15, 2009
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