Apple Fritters


Beat the Yolks of eight Eggs, the Whites of four well together, and strain them into a Pan; then take a Quart of Cream, make it as hot as you can bear your Finger in 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 Nutmeg, Ginger, Salt, and Flour to your liking. Your Batter should be pretty thick, then put in Pippins Diced or scraped, and fry them in a good deal of Butter, quick.