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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

DUMPLINGS & FRITTERS

ORANGE FRITTERS
 

 Peel and quarter the oranges, remove the seeds and all the extra outside skin. Make a batter of 2 eggs, 1 teaspoonful of olive oil, 1 teaspoonful of sugar, 1 cup of flour, 1/2 cup of cold water, or sufficient to make a thin batter. Roll the quartered oranges in powdered sugar, dip them immediately into the batter and fry in hot lard.

Sister Annie Sell, McKee Gap, Pa.