Recipes > Desserts > Beignets > Apple Beignets

Apple Beignets


  • 1/2 dozen large apples
  • sugar
  • cinnamon
  • 1 glass rum
  • batter


Pare and core with an apple corer the apples, cut them into slices 1/2 inch in thickness, put them in a dish, sprinkle over some sugar, a little cinnamon and pour over the rum; let them lay for 2 hours, tossing them up now and then; shortly before serving wipe dry, dip them in a batter, the same as Beignets of Buns, and fry in boiling lard to a light brown color; serve them piled up on a dish, dusted with sugar, and serve with wine or snow sauce; or send to table without sauce.


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Desserts and Salads (1920).

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