The pudding and pastry book

by Elizabeth Douglas

Pine-Apple Fritters

1 pine-apple (fresh or tinned)
2 cups flour
1 table-spoon melted butter
1 egg
Water

Pare and grate the pine-apple. To the juice add the flour. Mix perfectly smooth. Add the well-beaten yolk, a little salt and the butter. If fresh pine-apple is used add sufficient water to make the batter thin enough to drop from the end of spoon. Beat the white of egg to a stiff froth and stir it in quickly and lightly when ready to fry. Drop into the boiling fat by the table-spoon and fry a golden brown. Drain on paper in the oven and dust with lemon sugar (see [p. 164]).