This recipe is from Adam’s Luxury & Eve’s Cookery, published in 1744.
Remove the strings from the celery and cut the stalks into 1½ inch (3.5 cm) pieces. Boil the celery for 30 minutes, then cool slightly.
Beat the egg yolk and white separately. Beat the flour and the egg yolk, salt and pepper into the milk. Fold in the stiffly whisked egg white. Dip the celery pieces in the batter and deep fry until golden brown.
©1980 The Estate of Elizabeth Ayrton