• Welcome to the Receipts of the Blue & Gray. - The receipts you will find here are original Antebellum, and Civil War period receipts, as originally published between the years 1796 and 1880. One exception, is: Newspaper Clippings & Periodical Receipts are limited to a publishing period from 1858 to 1866.

    Some receipts from this era attempted to give medicinal advice. Many dangerous, and in some cases, deadly, "cures" were given, reflecting the primitive knowledge of that time period. Don't assume everything you read here is safe to try! Recipes and Receipts posted here are for Historic Research Purposes, enjoy them, learn from them, discuss them!

    ★ If you attempt to try one of these recipes / receipts, you do so at your own risk! ★

  • Welcome to CivilWarTalk, a forum about the American Civil War! - Join today! It's fast, simple, and FREE!

Fried Delights Fritters (Arlington)

fritters (arlington)
(from Colonial Recipes, from Old Virginia and Maryland Manors by Maude Ada Bomberger, 1907)

Ingredients:

1 quart flour​
1 egg​
large spoonful of yeast​
milk​
1 tbsp. melted butter​
lard for frying​
serve with wine and sugar, or molasses​

Instructions:

Make up 1 quart of flour with 1 egg well beaten, a large spoonful of yeast, and as much milk as will make it a little softer than muffin dough. Mix it early in the evening. In the morning, when well risen, work in a tablespoonfuls of melted butter. Make into balls the size of a walnut and fry a light brown in boiling lard. Serve with wine and sugar or molasses.​

This recipe for Fritters is from Mary Tabb Lee who was wife of Rooney Lee and daughter-in-law of Robert and Mary Lee. This was Mrs. Lee's recipe which was given to Mary Tabb Lee.
 
Last edited by a moderator:
Fritters were made both North and South.

A basic recipe for fritter batter (my Granny's)

1 cup flour
1/2 teaspoon of salt
2 tablespoons sugar
2 eggs, well beaten
1/2 cup milk

Sift flour, measure, and sift with sugar and salt. Combine eggs and milk. Add dry ingredients. Mix until smooth. The amount of sugar mey be decreased to suit the sweetness of the fruit.

Granny made several types of fritters, including apple, prune and banana.

To make the Apple ones:

Prepare fritter batter as posted above. Add 4 tablespoons sugar, 1 1/2 cups pared chopped apples and 1/4 teaspoon cinnamon. Drop by spoonfuls into deep fat. Fry until evenly browned. Drain on crumpled absorbent paper. Sprinkle with powdered sugar. Serve with syrup.
 
Back
Top