Recipes > Desserts > Apple Fraise

Apple Fraise


  • 6 large apples
  • butter
  • 1/2 pint of milk
  • 2 eggs
  • flour
  • lemon-peel
  • beaten cinnamon
  • powder-sugar
  • juice of a Seville orange


Pare the apples, take out the cores, cut them in slices, and fry them on both sides with butter; put them on a sieve to drain; mix the milk and eggs, with flour, to batter, not too stiff; put in a little lemon-peel, shred very fine, and a little beaten cinnamon. Put some butter into a frying-pan, and make it hot; put in half the batter, and lay the apples on it; let it fry a little to set it; then put the remaining batter over it; fry it on one side; then turn it, and fry the other brown: put it into a dish; strew powder-sugar over it, and squeeze on it the juice of a Seville orange.


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The Lady's Own Cookery Book (1844).

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