Friteres
Item
Title
Friteres
Transcript
Friteres
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
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
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.