Here’s the recipe directly from “The Picayune’s Creole Cook Book”:
And here’s a rearranged version:
½ a Pineapple.
½ Cup of Sugar.
1 Gill White Wine.
1. Slice the pineapple, and cut the slices in halves.
2. Sprinkle with sugar and White Wine, and let them soak for an hour.
3. Then proceed as in Apple Fritters:
a. Make a batter à la Créole and have ready a deep saucepan of boiling lard.
c. Dip the slices, one at a time, into the
batter, lift out with a large kitchen
s poon, drop into the boiling lard,
and fry to a golden brown.
lift out with a skimmer, and set on
brown paper, in the mouth of the
oven, and drain.
e. Sift powdered white
sugar over them, and serve hot, piling high in pyramidal shape, and
sprinkling again with powdered
4. Or, simply sprinkle with sugar, let them stand one hour, add the juice to the fritter batter, and proceed as above.
A Gill (sometimes called a “teacup”) is equal to a quarter of a pint.
Here’s the recipe for the batter à la Créole:
1 Cup Flour.
2 Tablespoonfuls Brandy.
14 Teaspoonful of Salt.
1 Tablespoonful Butter, Melted.
1. Beat the yolks of the eggs well, and add the flour, beating very light.
2. Now add the melted butter and the brandy, and thin with water to the consistency of a very thick starch.
3. Add the whites of eggs, beaten to a stiff froth.
George Brookshaw (1751-1823)