To make all manner of Carbonadoes, either of Flesh or Fowl; as also all manner of fried Meats of Flesh, Collops and Eggs, with the most exquisite way of making Pancakes, Fritters, and Tansies: Otherways

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The Accomplisht Cook

By Robert May

Published 1660

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Take a pint of sack, a pint of ale, some ale-yeast or barm, nine eggs yolks and whites beaten very well, the eggs first, then all together, then put in some ginger, salt, and fine flour, let it stand an hour or two, then put in apples, and fry them in beef-suet clarified, or clarified butter.