Title

Friteres

Date

en 1694/1795

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 valueflour

See all items with this valueeggs

See all items with this valuenutmeg

See all items with this valuesalt (seasonings)

sack

See all items with this valuebeers

See all items with this valuewater

See all items with this valueapples

See all items with this valuelard

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.