Fritters Royal

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take a Quart of new Milk, put it into a Skellet or Sauce-pan, and as the Milk boils up, pour in a Pint of Sack, Let it boil up, then take it off, and let it Hand five or six Minutes, then skim off all the Curd, and put it into a Bason; beat it up well with Six Eggs, season it with Nutmeg, then beat it up with a Wisk, add Flour to make it as thick as Batter usually is, put in some fine Sugar, and fry them quick.