Friteres [fritters]

Title: Friteres [fritters]
Date: 1694/1795
Description: A recipe for fritters using flour, eggs, salt, water, nutmeg, sack, beer, apples, and lard.
Transcript: of best frit [left margin]

Rx a potele of floor in Eggs whites & yolks one Nut meg Grated a litele Salt thn Temper the floor & Eggs to gether then take half a pinte of Sack a pinte of bere & a pinte of water warm thm so as thay may Make the rest warm Temper it so as you may Dip a pece of aple in it & not Run of it pare youre aple cuyt thm round & thin. thn Dip thm in youre Bater fry thm in Lard & turn thm with a Stick youre Lard must be hot Enough to Rise to the Top
Subject: See all items with this value flour; See all items with this value eggs; See all items with this value nutmeg; See all items with this value salt (seasonings); See all items with this value beers; See all items with this value water; See all items with this value apples; See all items with this value lard; See all items with this value Sack
Contributor: Cheston, Jarissa; Le, Vincent
Source: Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher: George Mason University Libraries
Rights: Public domain. There are no known restrictions.

Position: 835 (1 views)