Apple Fritters


(1764) English Housewifery Exemplified, by Elizabeth Moxon

Elizabeth MOxonA book necessary for Mistresses of Families, higher and lower Women ervants, and confined to Things USEFUL, SUBSTANTIAL and SPLENDID, and calculated for the Preservation of HEALTH, and upon the Measures of Frugality, being the Result of thirty Years Practice and Experience.

By Elizabeth Moxon.



Take four eggs and beat them very well, put to them four spoonfuls of ine flour, a little milk, about a quarter of a pound of sugar, a ittle nutmeg and salt, so beat them very well together; you must not make it very thin, if you do it will not stick to the apple; take a middling apple and pare it, cut out the core, and cut the rest in round lices about the thickness of a shilling; (you may take out the core fter you have cut it with your thimble) have ready a little lard in a stew-pan, or any other deep pan; then take your apple every slice ingle, and dip it into your batter, let your lard be very hot, so drop them in; you must keep them turning whilst enough, and mind that they be not over brown; as you take them out lay them on a pewter dish before the fire whilst you have done; have a little white wine, butter and sugar for the sauce; grate over them a little loaf sugar, and serve them up.