Fine Fritters

The Art Of Cookery · Hannah Glasse · 1747

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

Ingredients (9)

half a pint of thick cream
four eggs well beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little brandy ↝ Brandy [Liquor and cocktails]
some nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
some ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
golden pippins pared and chopped with a knife ↝ Apples, raw, golden delicious, with skin [Fruits and Fruit Juices]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
currants ↝ Currants, european black, raw [Fruits and Fruit Juices]

Instructions (5)

Put to half a pint of thick cream four eggs well beaten, a little brandy, some nutmeg and ginger.
Mix this into a thick batter with flour.
Pare and chop golden pippins with a knife.
Mix the chopped apples into the batter.
Fry the fritters in butter.

Original Text

To make fine Fritters.
PUT to half a pint of thick cream four eggs well beaten, a little brandy, some nutmeg and ginger. Mix this into a thick batter with flour, and your apples must be golden pippins pared and chopped with a knife; mix all together, and fry them in butter. At any time you may make an alteration in the fritters, with currants.

Notes

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