To Make Fritters In The Marrow
From the treasured pages of Manuscript cookery book
Unknown Author
To Make Fritters In The Marrow
"Take three handfulls of wheat flower, and put in a platter, put to it six yolks of eggs almost a pint of ale, a handfull of currants two spoonfulls of beaten cynamon, a spoonfull of ginger, and halfe a spoonefull of cloves and mace a little salt and saffron, then stir them all togather, and make your batter of it, when your suwit is hot dip your marrow peece by peece into your batter, put them into the pan & stir them with a stick when they are enough, strew cynamon & sugar on ym."
Note on the Original Text
This recipe, like many from the period, is written in a continuous style, with ingredients and steps embedded together, assuming readers already know basic kitchen procedures. Quantities are given in handfuls and spoonfuls, reflecting a hands-on, experiential approach to cooking. Spellings vary from modern English (e.g., 'cynamon,' 'flower,' 'suitt'), and punctuation is sparse—typical of the time and the manuscript format. Expect to use culinary intuition as much as set measurements!
Title
Manuscript cookery book (1680)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1680
Publisher
Unknown
Background
A tantalizing window into the kitchens of yesteryear, this late-17th century collection presents recipes and culinary wisdom meant to delight and surprise even the most discerning of historical gourmands.
Kindly made available by
Folger Shakespeare Library
This recipe hails from a manuscript dated between 1675 and 1686, a period marked by both the Restoration and early Georgian influences in English kitchens. Fritters, especially those made with marrow, were a luxurious treat. Marrow, prized for its rich texture and delicate flavour, often featured in festive or upper-class feasts. The use of ale as the batter's liquid is classic for this period, infusing the final product with both lift and subtle malty notes. Sugar, spices, and saffron were all marks of a well-stocked larder and wealth.
Cooks in the late 17th century would have used large wooden bowls or trenchers for mixing, a wooden spoon or stick for stirring, and a heavy pan or cauldron set over an open fire for frying in suet. Sifters (often made of coarse cloth) might be used for flour, and a mortar and pestle to beat spices. Serving was done on simple wooden platters or pewter plates.
Prep Time
20 mins
Cook Time
20 mins
Servings
8
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
- 12.7 oz wheat flour
- 6 egg yolks
- 18 fl oz ale (English brown ale or a malty ale)
- 2 oz currants
- 2 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground mace
- Pinch salt
- Few strands saffron
- 9 oz suet (beef or lamb; or substitute 9 oz clarified butter)
- 7 oz bone marrow (beef or veal), sliced into small pieces
- Sugar and extra cinnamon for sprinkling on top
Instructions
- Begin by measuring out three ample handfuls (approximately 12.7 oz) of wheat flour into a large bowl.
- Add six egg yolks and whisk in about 18 fl oz of ale (an English brown ale works beautifully).
- Blend in a generous handful of currants—about 2 oz—followed by two heaped teaspoons (about 2 1/2 tsp) of ground cinnamon, a teaspoon (about 1 tsp) of ground ginger, and half a teaspoon each (about 1/4 tsp) of ground cloves and mace.
- Sprinkle in a pinch of salt and a small pinch (just a few strands) of saffron for colour and aroma.
- Mix gently to form a smooth batter.
- Warm some beef or lamb suet (about 9 oz, or substitute with clarified butter) in a deep frying pan until hot.
- Dip pieces of bone marrow (from beef or veal bones, about 7 oz, sliced into small chunks) into the batter individually, then lower them with care into the hot fat.
- Fry, stirring with a wooden spoon or stick, until beautifully crisp and golden.
- Drain briefly on paper, then generously sprinkle with ground cinnamon and sugar before serving.
- Enjoy your fritters hot!
Estimated Calories
495 per serving
Cooking Estimates
Preparing these fritters takes about 20 minutes, including mixing the batter and cutting the marrow. Cooking them takes around 20 minutes as you fry each batch until they're golden and crisp. Each fritter is rich and satisfying, so the recipe makes about 8 servings, with approximately 495 calories per serving.
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.
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