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Oatmeal Fritters
Puddings and Sweet Deserts
Historic

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.




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