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Oatmeal Fritters

Puddings and Sweet Deserts

Batter of boiled oatmeal with milk and egg, spooned onto a butter to fry. Served with sugar over, "have sack, butter and sugar for sauce (Moxon 1764)

Original Receipt in 'English Housewifry' by Elizabeth Moxon, 1764 (Moxon 1764)

Boil a quart of new milk, steep a pint of fine flour or oatmeal in it ten or twelve hours, then beat four eggs in a little milk, so much as will make like thick blatter, drop them in by spoonfuls into fresh butter, a spoonful of butter in a cake, and grate sugar over them; have sack, butter and sugar for sauce.

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