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)
168. To make OATMEAL FRITTERS.
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.
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY