Recipe Manuscript

To Make Fritter

Name: To Make Fritter
Prep time: PTPT20M
Cook time: PTPT20M
Yield: 12
Cuisine: European
Ingredients: 12 large eggs; 4 egg whites; 950 ml single cream (light cream, approx. 18% fat); 140 ml dry sherry (as a substitute for sack); 2 tablespoons active dry yeast; 400–450 grams plain wheat flour; 1 teaspoon ground ginger; 3–4 medium apples, cored and sliced into rounds; Vegetable oil or clarified butter, for frying

1697

From the treasured pages of Cookbook of Grace Blome, Kent

Written by Grace Randolph

Renaissance (1400 - 1700)European Intermediate Dessert Snack

Original Recipe • 1697

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Make Fritter

"Take 12 eggs & four whites beat them & a quart of thin cream a quarter of a pint of sack shingle them togeather with two spoonfulls of yest & as Much fine flower as will make them thick as Batter but not too thick put in a little grand ginger let it stand a hour & half by ye fire before you fry them cut ye apple thin around let ye fire be quick & then fry them"

Note on the Original Text

The recipe is written in the energetic, no-nonsense style of the late 17th century: brief, without standardized spelling, and presuming a good deal of tacit culinary knowledge. Terms like 'sack' (an older term for sherry) and 'flower' (for flour) reflect common spelling conventions of the time, and 'yest' is simply yeast. Measurements were rarely precise, relying on the cook’s touch—hence the instruction to add flour until 'as thick as Batter but not too thick.' The technique combines both a leavened yeast batter and the richness of eggs and cream, highlighting the hybrid methods prevalent before chemical leavening agents became common. The directions favor an intuitive, hands-on approach, and it's evocative of a world where recipes were as much memory aids for the cook as step-by-step instructions.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of Grace Blome, Kent - Click to view recipe in book

Title

Cookbook of Grace Blome, Kent (1697)

You can also click the book image above to peruse the original tome

Writer

Grace Randolph

Era

1697

Publisher

Unknown

Background

A delightful glimpse into late 17th-century kitchens, this culinary collection by Grace Randolph tempts taste buds with refined recipes and elegant flavors fit for a well-to-do English household. Journey through a banquet of historic treats and timeless techniques!

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe comes to us from the handwritten collection of Grace Randolph, composed around 1697. The late 17th century kitchen in England was a place of both tradition and experimentation, reflecting new ingredients and methods. The 'To Make fritter' recipe embodies the era's fondness for rich, egg-laden batters and the delightful interplay of spices and spirits, here using 'sack', a type of fortified wine similar to modern sherry. Fritters like these would often be served as an indulgent treat or dessert at well-appointed tables, signifying both hospitality and culinary flair. It was a period when yeast-raised batters coexisted with more familiar baking powders, and cream, eggs, and even imported spices such as ginger were marks of affluence and taste.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In Randolph's kitchen, the batter would have been mixed by hand, using large wooden bowls and sturdy whisks or spoons. The apples would be sliced using a sharp paring knife. Frying would take place over an open hearth or on a charcoal stove, using a heavy iron skillet, pan, or possibly a deep cauldron for deep frying. Maintaining a 'quick fire' would have required skill to ensure hot, even heat—a clear sign of practiced cookery. For draining the fritters, a slotted spoon or pierced ladle might be used, and the finished treats would rest on cloths rather than paper towels.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

20 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

12 large eggs
4 egg whites
4 cups single cream (light cream, approx. 18% fat)
5 ounces (or 2/3 cup) dry sherry (as a substitute for sack)
2 tablespoons active dry yeast
3 1/3–3 3/4 cups plain wheat flour
1 teaspoon ground ginger
3–4 medium apples, cored and sliced into rounds
Vegetable oil or clarified butter, for frying

Instructions

Begin by cracking 12 whole eggs and separating 4 additional egg whites into a large mixing bowl.
Whisk them together until smooth.
Pour in 4 cups of single cream (light cream), then add 5 ounces (or 2/3 cup) of dry sherry (as a modern substitute for 'sack').
Stir in 2 tablespoons of active dry yeast and enough plain wheat flour—about 3 1/3 to 3 3/4 cups—until you achieve a thick yet pourable batter; it should be loose but not runny.
Add a generous pinch of ground ginger.
Allow this mixture to rest, covered, near a warm spot (such as next to the stove or in a slightly warmed oven) for 1.5 hours to ferment slightly.
When ready to cook, core apples and slice them thinly into rounds.
Heat a deep pan or skillet with vegetable oil (or clarified butter if you wish to remain period-accurate) until shimmering.
Dip the apple rings in the risen batter and fry them quickly until puffed and golden on both sides.
Drain on paper towels and serve hot.

Estimated Calories

340 per serving

Cooking Estimates

Preparing this dish takes about 20 minutes, including mixing the batter and slicing apples. The batter needs to rest for 1.5 hours to rise. Cooking the apple fritters takes about 20 minutes. Each serving has about 340 calories. The recipe makes around 12 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.