Apple Fritters

The Art Of Cookery · Hannah Glasse · 1747

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

Ingredients (10)

batter

the yolks of eight eggs ↝ Egg, yolk only, raw [Eggs and omelets]
the whites of four ↝ Egg, white only, raw [Eggs and omelets]
a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a quarter of a pint of sack
three quarters of a pint of ale ↝ Beverages, carbonated, ginger ale [Beverages]
some ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
flour to your liking ↝ Flour, 00 [Cereal Grains and Pasta]

fritters

pippins sliced or scraped ↝ Apple, raw [Apples]

frying

a good deal of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (6)

Beat the yolks of eight eggs and the whites of four well together, and strain them into a pan.
Take a pint of cream, make it as hot as you can bear your finger to it, then put to it a quarter of a pint of sack and three quarters of a pint of ale, and make a posset of it.
When it is cool put it to your eggs, beating it well together.
Then put in some ginger, salt, and flour to your liking.
Your batter should be pretty thick.
Dip in pippins sliced or scraped, and fry them in a good deal of butter quick.

Original Text

To make Apple Fritters.
BEAT the yolks of eight eggs, the whites of four well together, and strain them into a pan. Then take a pint of cream, make it as hot as you can bear your finger to it, then put to it a quarter of a pint of sack, three quarters of a pint of ale, and make a posset of it. When it is cool put it to your eggs, beating it well together, then put in some ginger, salt, and flour to your liking. Your batter should be pretty thick, then dip in pippins sliced or scraped, and fry them in a good deal of butter quick.

Notes

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