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Fritters On The Court Fashion

This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

Fritters on the Court fashion. TAke the Curdes of a Sacke Posset, the yolkes of sixe new layd Egges, and the whites of two of them, fine flowre, and make thicke batter: cut a Pomewater in small pieces: season it with Nutmeg, and a little Pepper, put in a little strong Ale, warme Milke: mingle all togethrr, [=together,] and put them into Lard, neither too hot nor too colde. Jf your Butter swimme, it is good temper.


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