To make Fine Fritters: Another Way

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Dry well some of the finest Flour before the Fire, and mix it with a Quart of new Milk, not too thick, six or eight Eggs, a little Nutmeg, a little Mace, a little Salt, a quarter of a Pint of Sack, or Ale, or a Glass of Brandy; beat them well together, make them prettp thick with Pippins; so fry them dry.