Curd Fritters
From A manual of homoeopathic cookery (1846).
Source and licence
From A manual of homoeopathic cookery (1846), printed page 129, digitised by the Internet Archive: https://archive.org/details/64320960R.nlm.nih.gov
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- a quart of dried curd
- two ounces of sifted sugar
- a spoonful of flour
- four well beaten eggs
Method
- Rub down in a mortar a quart of dried curd, with the yolks of eight and the whites of four well beaten eggs, two ounces of sifted sugar, and half a spoonful of flour ;
- drop the batter into a frying pan, with a little butter or fine lard.