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Spanish Fritters

A historical recipe from The Virginia Housewife, by Mary Randolph (1860).

A historical recipe

The Virginia Housewife; Or, Methodical Cook, by Mary Randolph (1860). Project Gutenberg eBook #12519.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Virginia Housewife, by Mary Randolph (1860). Digitised by Project Gutenberg, eBook #12519 (https://www.gutenberg.org/ebooks/12519). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Spain. Associated with Spain by a demonym leading its title: Spanish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Make up a quart of flour, with one egg well beaten, a large spoonful of yeast, and as much milk as will make it a little softer than muffin dough;
  2. mix it early in the morning;
  3. when well risen, work in two spoonsful of melted butter, make it in balls the size of a walnut, and fry them a light brown in boiling lard--eat them with wine and sugar, or molasses.