 | Elizabeth Raffald - Cookery, English - 1769 - 400 pages
...thin Lids on them, bake them very crifp j five is enough for a Side Dim. To make common Fritter's. TAKE half a Pint of Ale, and two Eggs, beat in as...rather thicker than a common Pudding, with Nutmeg, and1 Sugar to your Tafte, let it ftand three or four Minutes to rife, then drop them with a Spoon into... | |
 | John Farley - Cooking, English - 1787 - 520 pages
...Cut them in round flices, and dip them in batter made thus. Take half a pint of ale and two eggs, and beat in as much flour as will' make it rather thicker...tafte. Let it ftand three or four minutes to rife. Having dipped your apple into this hatter, fry them crifp, and ferve them up with fugar grated over... | |
 | Francis Collingwood, John Woollams - Cooking - 1792 - 512 pages
...largeft apples you can get, and cut them into round flices. Take half a pint of ale, and two eggs, and beat in as much flour as will make it rather thicker...tafte. Let it ftand three or four minutes to rife. Dip your flices of apple into the batter, fry them crifp, grate over them fome fugar, put wine fauce... | |
 | Elizabeth Raffald - 1808 - 318 pages
...muft take care not to put too much gravy in for fear of its running out « the fides, and fpoiling the patties. To make common Fritters. Take half a pint of ale and two eggs, beat in as much flour 3,s will make it rather thicker than a common pudding, with nutmeg and fugar to your tafte, let it... | |
 | M. Radcliffe - Cookery, English - 1823 - 728 pages
...pare and core them, and then cut them into round slices. Take half a pint of ale and two eggs, and beat in as much flour as will make it rather thicker than a common pudding, with nutmeg and sugar to your taste. Let it stand three or four minutes to rise. Dip your slices of apple into the... | |
 | William Augustus Henderson - Cooking, English - 1828 - 394 pages
...pare and core them, and then cut them into round slices. Take half a pint of ale and two eggs, and beat in as much flour as will make it rather thicker than a common pudding, with nutmeg and sugar to your taste. Let it stand three or four minutes to rise. Dip your slices of apple into the... | |
 | William Augustus Henderson - Cooking, English - 1847 - 466 pages
...pare and core them, and then cut them into round slices. Take half a pint of ale and two eggs, and beat in as much flour as will make it rather thicker than a common pudding, with nutmeg and sugar to your taste. Let it stand three or four minutes to rise. Dip your slices of apple into the... | |
 | Ann Smith (cook.) - 1858 - 282 pages
...ove.r the pancakes before serving. TO MAKE PLAIN FRITTERS. Take one pint of milk, three eggs, beat as much flour as will make it rather thicker than a common batter pudding, add sugar to taste; drop them into the lard with a spoon; fry them a fine brown. Serve... | |
 | Maxime de La Falaise - Cooking - 1992 - 254 pages
...pare and core them, and then cut them into round slices. Take half a pint of ale, and two eggs, and beat in as much flour as will make it rather thicker than a common pudding, with nutmeg and sugar to your taste. Let it stand for three or four minutes to rise. Dip your slices of apple in the... | |
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Apple Fritters. TAKE some of the largest apples you can get, pare and core them, and then cut them into round slices. Take half a pint of ale and two eggs, and beat in as much flour as will make it rather thicker than a common pudding, with nutmeg and... 