| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Post to bak, To post |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 3 |
ts |
Baking Powder |
| 1/2 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
|
Egg |
| 3/4 |
c |
Milk |
| 1 1/4 |
c |
Crushed Pineapple, drain/reserve juice -Sauce— |
| 1 |
tb |
Cornstarch |
| 1/2 |
c |
Sugar |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Water |
| 3 |
ts |
Lemon Juice |
| 2 |
ts |
Butter |
|
|
Juice From Crushed Pineapple |
INSTRUCTIONS
FOR THE FRITTERS:
Sift flour, baking powder, sugar, and salt. Beat egg, add milk, and add
mixture to dry ingredients. Add pineapple, beating rapidly. Drop small
amounts into hot fat but cook slowly, turning frequently. Serve at once
with sauce.
FOR THE SAUCE:
Mix cornstarc, sugar and salt. Blend with water. Cook, stirring constantly,
until it boils. Add remaining ingredients and remove from fire. Serve over
hot fritters.
Source: "Mountain Measures" --Junior League of Charleston, WV ed. 1974
Recipe by: Mrs. Bert Bradford, Jr. Posted to MC-Recipe Digest V1 #645 by
Bill Spalding <billspa@icanect.net> on Jun 17, 1997
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