January 10, 2009

The Art of Cookery Made Plain and Easy by Hannah Glasse. This page is from the original 1747 edition.

To make Apple-Fritters

Beat the yolks of eight eggs, and the whites of four well together and strain them into a pan; then take a quart of cream, make it as hot as you can bear your finger in it; then put to it a quartter of a pint of sack, three quarters of a pint of ale, and make a posset of it.When it is cool, put in nutmeg, ginger, salt, and flour, to your liking.  Your batter should be pretty thick, then put in pippins sliced or scraped, and fry them in a deal of butter quick.

—Hannah Glasse, The Art of Cookery Made Plain and Easy. Alexandria, VA, 1805 Edition.

November 21, 2008

Joint chicken or cut in joints, dip in sweet milk, dredge with white corn meal instead of flour ; salt and pepper. Fry in boiling hot fat. (I preferred lard and butter mixed.)
Make a cream gravy. Serve with corn fritters made of canned or fresh corn. For three to four, one can of corn or six ears cut. Make a batter same as for hot cakes; put corn, salt and sugar to taste. Pour out of end of spoon into boiling fat. Cook a golden brown and serve.

—Mrs. J. E. Buckley, Echoes Of Southern Kitchens. Compiled and published by the Robert E. Lee Chapter, United Daughters of the Confederacy No. 278, Los Angeles, 1916