Apple Frazes

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Cut your Apples in thick Slices, and fry them of a light-brown; take them up, and lay them to drain, keep them as whole as you can, and either pare them, or let it alone; then make a Batter as follows: Take five Eggs, leaving out two Whites, beat them up with Cream and Flour, and a little Sack; make it the Thickness of a Pancake Batter, pour in a little melted Butter and Nutmeg, and a little Sugar. Let your Butter be hot, and drop in your Fritters, and on every one lay a Slice of Apple, and then more Batter on them. Fry them of a fine light-brown; take them up, and strew some double-refined Sugar all over them.