Apple Fritters

The text as printed breaks off at "flour enough" and never mentions the apples or the frying, so this is a batter formula rather than a complete set of instructions. What survives is still usable if you read it as a standard fritter batter.

• What is missingNo quantity of apples, no flour measurement, no frying temperature or time appears in the entry. Treat the printed lines as the wet base and supply the rest from ordinary fritter practice.
• Sweet milkSimply fresh milk, named to distinguish it from the sour or buttermilk that many recipes of the period called for. Whole milk is the right substitute.
• Soda and cream of tartarOne teaspoon soda with two teaspoons cream of tartar is the usual home-mixed leavening, in roughly a 1:2 proportion. Modern double-acting baking powder can stand in -- reckon on three to four teaspoons -- and should be sifted with the flour rather than dropped into the eggs.
• Liquid volumeOne and one-half pints is three cups. With four eggs that is a large batch, and it will take somewhere around three to four cups of flour to reach a batter that drops thickly from a spoon.
• Once mixed, work fastCream of tartar and soda react as soon as they are wet. A batter raised this way should go into the fat within a few minutes, not rest on the counter.
• The applesFirm tart apples, three or four for this quantity, either peeled and cored into rings and dipped, or diced and stirred through. Rings need slicing about a quarter inch thick so the fruit softens in the time the coating takes to brown.
• FryingDeep fat at 365-375F. Below that the fritters absorb grease; much above it the outside colours before the apple cooks. Three to four minutes total, turning once, and drain on paper.
• YieldAs written this makes a very large quantity, easily two dozen good-sized fritters. Halving the batter is sensible for a household of four.