A historical bread from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). A sauce to be served with them may be made as follows: Put an ounce of butter in a saucepan and whisk it to a cream; add four ounces of sugar gradually. Beat the yolks of two eggs; add to them a
Preserved exactly as written in the original source
Peel the peaches, split each in two and take out the stones
dust a little powdered sugar over them
dip each piece in the batter and fry in hot fat
Modern guidance to help you succeed with this vintage recipe
Dusting the peach halves with powdered sugar before battering creates a moisture barrier that prevents the fruit's juice from making the coating soggy during frying. The sugar also caramelizes slightly in the hot fat, adding complexity to the flavor. Frying at the proper temperature (365-375°F) causes the batter's water content to rapidly convert to steam, creating a light, crispy coating while the peaches gently poach inside, staying tender and juicy.
The peaches can be peeled, halved, and pitted up to 2 hours ahead. Toss them with a little lemon juice to prevent browning and refrigerate until ready to dust with sugar and fry. The batter can be made up to 1 hour ahead and held at room temperature, whisking briefly before using.
Fritters are best enjoyed immediately while hot and crispy. If necessary, they can be held in a 200°F oven on a wire rack for up to 15 minutes. Leftover fritters can be refrigerated in an airtight container for up to 2 days and reheated in a 375°F oven for 5-7 minutes, though they will lose some crispness.
AI-generated tips from Chef Cecil's culinary database
The peaches can be peeled, halved, and pitted up to 2 hours ahead. Toss them with a little lemon juice to prevent browning and refrigerate until ready to dust with sugar and fry. The batter can be made up to 1 hour ahead and held at room temperature, whisking briefly before using.
Fritters are best enjoyed immediately while hot and crispy. If necessary, they can be held in a 200°F oven on a wire rack for up to 15 minutes. Leftover fritters can be refrigerated in an airtight container for up to 2 days and reheated in a 375°F oven for 5-7 minutes, though they will lose some crispness.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
