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Dessert

Jelly Fritters

A fried batter of eggs, milk, flour, lard, and salt served with jelly or jam.

From an old cookbook · modernised transcription
By F. L. Gillette and Hugo Ziemann · From a historical cookbook (Project Gutenberg) · 14 ingredients
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Why it works: Apple and clove are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,774 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Jelly Fritters

Ingredients

Directions

Make the batter

  1. Make a batter of three eggs, a pint of milk and a pint bowl of wheat flour or more, beat it light.

  2. Put a tablespoonful of lard or beef fat in a frying or omelet pan, and add a saltspoonful of salt, making it boiling hot.

  3. Put in the batter by the large spoonful, not too close.

Fry and serve the fritters

  1. When one side is a delicate brown, turn the other.

  2. When done, take them on to a dish with a d'oyley over it.

  3. Put a dessertspoonful of firm jelly or jam on each and serve.

Stew the apples

  1. Take a dozen green tart apples, core and slice them.

  2. Put them into a saucepan with just enough water to cover them.

  3. Cover the saucepan closely, and stew the apples until they are tender and clear.

  4. Then take them out, put them into a deep dish and cover them.

  5. Add to the juice in the saucepan a cupful of loaf sugar for every twelve apples, and boil it half an hour.

  6. Adding to the syrup a pinch of mace and a dozen whole cloves just ten minutes before taking from the fire.

  7. Pour scalding hot over the apples and set them in a cold place.

  8. Eat ice cold with cream or boiled custard.

Nutrition, whole recipe (rough)

493Calories
15 gProtein
27 gFat
52 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Lard1 tbsp (12.8g)115
Apple1 medium (182g)95
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Clove1 tsp ground (2g)7
Salt1 tsp (6g)0
Macenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By F. L. Gillette and Hugo Ziemann. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Apple + clovetop 6% of all pairs
    Smell alikemoderate
    Cooked together2,774 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Mace + clovetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  3. Milk + appletop 11% of all pairs
    Smell alikemoderate
    Cooked together4,104 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  4. Mace + appletop 15% of all pairs
    Smell alikelow
    Cooked together865 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  5. Milk + macetop 17% of all pairs
    Smell alikelow
    Cooked together3,346 recipes

    Shared aroma: sabinene (woody, terpenic).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the batter and help it rise and set when fried.
Wheat flour (in the method)
Forms the structure of the batter so the fritters hold their shape.
Milk
Thins the batter and adds richness and tenderness.
Loaf sugar
Sweetens the apple syrup and helps it thicken as it boils.
Apples
Provide the main fruit, which softens and turns clear when stewed.

The step that matters

Fry on a hot pan with enough fat. The fat must be boiling hot before the batter goes in, so the outside sets and browns quickly rather than soaking up grease and sticking. Turning only once a side is golden lets the fritter hold its shape.

Swap the mace

How well each one fits the dish's main ingredients (milk, sugar, apple, egg, clove):

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Cardamomfits better
  4. Macethe original

Fit is the average pairing score against milk, sugar, apple, egg, clove. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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