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Anne Bayne booke [of recipes] circa 1700
Page 113
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(113) To make [sfrutters?] for a side dish Take 4 Eggs beat them very well with a little milk or Cream put tothem a little salt. & a little sugar & nutmeg then put in a handfull of wheat flower you may guess. what [thickenesse?] to make them. then put in 2 spoonfulls of ale yest. so mix them well then pare 3 or 4 apples. cut them in round slices the Coare & all. then take some hogs leafe rendered & put it into your pan. let them boile well. then take your slices of apples & dip them in the blatter on both sides of the apples. then put them into your boiling fat. besure there be as much fat as will cover them. so let them be browne then turne them & when you think they are enough. take them up but let the apple in them be soft. so dish them up with sack & sugar. if you please you may cut some slices of bacon & doe it as you doe your apples.
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(113) To make [sfrutters?] for a side dish Take 4 Eggs beat them very well with a little milk or Cream put tothem a little salt. & a little sugar & nutmeg then put in a handfull of wheat flower you may guess. what [thickenesse?] to make them. then put in 2 spoonfulls of ale yest. so mix them well then pare 3 or 4 apples. cut them in round slices the Coare & all. then take some hogs leafe rendered & put it into your pan. let them boile well. then take your slices of apples & dip them in the blatter on both sides of the apples. then put them into your boiling fat. besure there be as much fat as will cover them. so let them be browne then turne them & when you think they are enough. take them up but let the apple in them be soft. so dish them up with sack & sugar. if you please you may cut some slices of bacon & doe it as you doe your apples.
Szathmary Culinary Manuscripts and Cookbooks
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