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Kentish Fritters
Puddings and Sweet Deserts
Kent

Yeast-raised batter of egg and flour with chopped apples, fried.


Original Receipt from 'Modern cookery for Private Families' by Eliza Acton (Acton 1845)

KENTISH FRITTERS.

Beat up the whites of three eggs and the yolks of six with half a pound of flour, a cup of milk, and a large teaspoonful of yeast: put the mixture into a jug, cover it, and set it by the fire until the next day, then add to the batter two large apples finely chopped, and fry the fritters as usual.

Whites of eggs, 3; yolks, 6; flour, 8 ozs.; milk, 1 cupful; yeast, 1 teaspoonful: 24 hours.




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