Recipe: Peach Fritters

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. 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 [Pg 268]dash of nutmeg and a gill each of cold water and rum; stir this into the luke-warm batter and allow it to heat gradually. Stir constantly until of a smooth, creamy consistency, and serve. The batter is made as follows: Beat the yolks of three eggs; add to them a gill of milk, or half of a cupful, a saltspoonful of salt, four ounces of flour; mix. If old flour is used a little more milk may be found necessary.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)