Tip-Top Inn Pineapple Fritters with Chantilly Sauce

Posted by Lorraine38 at recipegoldmine.com on 10/20/2001, 8:49 am

Source: "Old-Time New England Cookbook" Duncan MacDonald and Robb Sagendorph - Tip-Top Inn, Shrewsbury, Vermont

Pineapple Fritters:
2 2/3 cups sifted all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups milk
2 eggs, well beaten
1 can crushed pineapple, drained (1-pound size)

Mix and sift dry ingredients, add milk gradually, and eggs. Add drained pineapple to batter. Fry until light brown. Serve with Chantilly Sauce

Chantilly Sauce:
4 egg yolks
1 cup granulated sugar
1 teaspoon nutmeg
1 teaspoon vanilla extract
2 tablespoons melted butter
1 cup cream

Beat together all ingredients except the cream until very thick. Add cream, beaten stiff. Chill. Serves about 20.