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There was nothing on the table, when I was invited to it, except some cold salt pork and pickled beets; but as long as I remained, at intervals of two or three minutes, additions would be made, till at last there had accumulated five different preparations of swine’s flesh, and two or three of corn, most of them just cooked; the only vegetable, pickled beets.
— , A Journey in the Seaboard Slave States, 1861
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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.
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