Fritters Royal

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

a quart of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
a pint of sack
six eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
flour to make it as thick as batter usually is ↝ Flour, 00 [Cereal Grains and Pasta]
some fine sugar

Instructions (10)

Put the new milk into a skillet or sauce-pan.
As the milk boils up, pour in the sack.
Let it boil up, then take it off, and let it stand five or six minutes.
Skim off all the curd and put it into a bason.
Beat the curd up well with the six eggs.
Season it with nutmeg.
Beat it up with a whisk.
Add flour to make it as thick as batter usually is.
Put in some fine sugar.
Fry them quick.

Original Text

To make Fritters Royal.
TAKE a quart of new milk, put it into a skillet or sauce-pan, and as the milk boils up, pour in a pint of sack. Let it boil up, then take it off, and let it stand five or six minutes, then skim off all the curd and put it into a bason; beat it up well with six eggs, season it with nutmeg, then beat it up with a whisk, add flour to make it as thick as batter usually is, put in some fine sugar, and fry them quick.

Notes

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