Recipe Manuscript

To Make Carrot Fritters

Name: To Make Carrot Fritters
Prep time: PTPT20M
Cook time: PTPT25M
Yield: 8
Cuisine: European
Ingredients: 450 g carrots, peeled and chopped; 100 g white bread, grated (substitute: plain breadcrumbs); 6 large eggs; 240 ml heavy cream; Large pinch ground nutmeg; 1-2 tbsp granulated sugar (to taste); 1 tbsp sweet sherry (substitute for sack) OR 1 tbsp orange blossom water; Clarified butter or mild lard (for frying)

1700

From the treasured pages of Receipt book

Unknown Author

Renaissance (1400 - 1700)European Intermediate Dessert Snack

Original Recipe • 1700

Original Manuscript(circa Renaissance, 1400 - 1700)

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

To Make Carrot Fritters

"Boyle your Carrots tender a pound them in a Stone Morter and rub them through a hair seive with the back of a spoon, to a pound of carrot take a penny loaf grated, six Eggs and half a pint of cream a little nutmeg sugar and sack or Orange fflower water fri them with Clarified butterr or Lard turn them with a slice for they are very brittle"

Note on the Original Text

The recipe is written in the direct, conversational style typical of early modern cookery books, with few measurements and an expectation that the reader has some kitchen savvy. Spellings like 'boyle' (boil), 'fri' (fry), and 'Carrots tender a pound them...' reveal both the evolving nature of English spelling and the casual, shorthand structure favored by manuscript writers. Quantities are imprecise by today's standards, with 'a penny loaf' referencing the customary small bread of the era. 'Sack' is a historical term for a type of Spanish fortified wine, roughly akin to sweet sherry.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book - Click to view recipe in book

Title

Receipt book (1700)

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

Writer

Unknown

Era

1700

Publisher

Unknown

Background

A delightful glimpse into the kitchens of the early 18th century, this historic culinary manuscript promises a feast of recipes, remedies, and perhaps a pinch of mystery. Expect both practical fare and elegant inspiration for the curious cook.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe is drawn from an early 18th-century English manuscript, a time when exotic flavors and creative cookery were blossoming among the upper classes. Sweet and savory dishes often mixed, and the home cook was eager to display skill and hospitality with sophisticated treats like fritters. The use of ingredients such as sack (a type of fortified wine) or orange flower water reflects the era's fascination with imported luxury goods and flavors. Carrots, newly popular and often celebrated for their sweetness, became a feature in pastries and fritters alike.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the original kitchen, cooks would boil the carrots in a large iron pot, then pound them in a stone mortar with a pestle. The smooth purée was achieved by pushing the mash through a hair sieve with a spoon. Frying was typically done in a heavy pan or skillet over an open hearth, using clarified butter or lard. Fritters were flipped gently with a broad spatula or 'slice,' a flat utensil designed for such delicate work.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

25 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

1 lb carrots, peeled and chopped
3.5 oz white bread, grated (substitute: plain breadcrumbs)
6 large eggs
1 cup heavy cream
Large pinch ground nutmeg
1-2 tbsp granulated sugar (to taste)
1 tbsp sweet sherry (substitute for sack) OR 1 tbsp orange blossom water
Clarified butter or mild lard (for frying)

Instructions

Begin by boiling about 1 pound of carrots until tender.
Once drained, mash them thoroughly – a food processor or sturdy masher will do!
Pass the carrot mash through a fine strainer or sieve to create a silky purée.
Combine the puréed carrots with 3.5 ounces of grated white bread (crusts removed), six large eggs, and 1 cup of heavy cream.
Add a good pinch of ground nutmeg, 1-2 tablespoons of sugar to taste, and a tablespoon of sweet sherry (as a substitute for sack) or orange blossom water for fragrance.
Heat clarified butter (or mild vegetable oil) in a frying pan over medium heat.
Form small patties or drop heaped spoonfuls into the pan.
Fry gently—these fritters are delicate.
Use a flat spatula to turn them carefully until golden on both sides.
Serve warm, perhaps dusted with a sprinkle of extra sugar.

Estimated Calories

210 per serving

Cooking Estimates

We boil and mash the carrots, then mix all the ingredients, form patties, and fry them. Preparation takes about 20 minutes, and cooking takes around 25 minutes. Each fritter serving has about 210 calories, and this recipe makes roughly 8 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.