1832 - Pastry, Cakes, and Sweetmeats

Fritters

DDV CULINARY

Seven eggs.

Half a pint of milk.

A salt-spoonful of salt.

Sufficient flour to make a thick batter.

Beat the eggs well and stir them gradually into the milk.
Add the salt, and stir in flour enough to make a thick batter.

Fry them in lard, and serve them up hot.

Eat them with wine and sugar.

They are improved by stirring in a table-spoonful of yeast.

These are excellent with the addition of cold stewed apple,
stirred into the mixture, in which case use less flour.