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Ingredients 4 apples
Directions Follow packet directions for yeast.
Notes I suspect this apple fritter recipe comes closer to the way apple fritters were made prior to World War II. Firstly, this recipe uses a lot less sugar than most other apple fritter recipes and secondly, this recipe uses yeast. Prior to World War II both sugar and baking powder were expensive, so most people avoided using them. Most country people used yeast rather than baking powder, mainly because they made their own yeast, so it was real cheap. According to what I was told by my aunt, yeast was made by placing a slice of bread in a bit of olive oil. The bread would eventually get moldy (It took about a week to two depending on the temperature), and then this "moldy bread" would be used as yeast (How moldy bread transforms into yeast is beyond me, but apparently it worked). So, recipes that contain yeast are probably more authentic, though not necessarily better tasting than those made with baking powder. I found this particular recipe rather insipid. |