Recipe or source entry
Pine-Apple Friiters
Peel the pine apple; cut it in thick slices; divide these into fingers; steep them with a little maraschino for an hour; and use frying batter (No. 289). Finish fritters as in No. 806.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter21/pine-apple-fritters.html- Legacy revision
8531e8373e9b- Source checksum
b554625676e0251f6398860f6f6016521ed6c84aafdab4c4bbf94223b4d06b1b- Legacy text checksum
2e87d827475da0484d9c344a731e68149d45a6a8de67ceb092b8e13c56e0b851
Cite this page
Pine-Apple Friiters. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter21/pine-apple-fritters.html