Tansey Fritters

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

the crumb of a penny loaf
half a pint of boiling milk ↝ Milk, NFS [Milk, reduced fat]
as much juice of tansey as will give it a flavour, but not to make it bitter ↝ Acerola juice, raw [Fruits and Fruit Juices]
the juice of spinage ↝ Acerola juice, raw [Fruits and Fruit Juices]
a spoonful of ratifia water, or brandy ↝ Water, tap [Tap water]
a spoonful of ratifia water, or brandy ↝ Brandy [Liquor and cocktails]
the rind of half a lemon ↝ Lemon, raw [Citrus fruits]
the yolks of four eggs ↝ Egg, yolk only, raw [Eggs and omelets]
four ounces

Instructions (9)

Take the crumb of a penny loaf, pour on it half a pint of boiling milk, let it stand an hour.
Put in as much juice of tansey as will give it a flavour, but not to make it bitter.
Make it a pretty green with the juice of spinage.
Put to it a spoonful of ratifia water, or brandy.
Sweeten it to your taste.
Grate the rind of half a lemon.
Beat the yolks of four eggs.
Mix them all together.
Put them in a tossing-pan, with four ounces [of fat].

Original Text

To make TANSEY FRITTERS.
TAKE the crumb of a penny loaf, pour on it half a pint of boiling milk, let it stand an hour, then put in as much juice of tansey as will give it a flavour, but not to make it bitter, then make it a pretty green with the juice of spinage, put to it a spoonful of ratifia water, or brandy, sweeten it to your taste, grate the rind of half a lemon, beat the yolks of four eggs, mix them all together, put them in a tossing-pan, with four ounces

Notes

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