Recipe Manuscript

To Make Fritters

Name: To Make Fritters
Prep time: PTPT25M
Cook time: PTPT20M
Yield: 16
Cuisine: European
Ingredients: 500 grams plain wheat flour; 12 whole large eggs; 6 egg yolks; 1 teaspoon freshly grated nutmeg; 2 tablespoons rose water; 200 ml milk or water (as needed for batter consistency); 3-4 tart apples (e.g., Bramley or Granny Smith), peeled and sliced; 1 kg rendered beef suet (or clarified beef fat, or neutral vegetable oil if suet unavailable)

1693

From the treasured pages of Receipt book of Jane Staveley

Written by Jane Staveley

Renaissance (1400 - 1700)European Intermediate Dessert Snack

Original Recipe • 1693

Original Manuscript(circa Renaissance, 1400 - 1700)

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

To Make Fritters

"To a pint of flower put in: 12: egges & 6: yolks beat ym well as for Biskits, with nutmeg, & rose-water, temper them fit thickness Then dip in slices of pipens, bake them in a Kettle with a great deal of tryed Beef Suet"

Note on the Original Text

Seventeenth-century recipes like this one were written for skilled cooks, often without precise quantities or detailed timings. The recipe depends on judgment and experience, expecting the cook to know what 'fit thickness' looks like. Spelling was fluid – 'flower' is flour, 'pipens' means apples (specifically Pippin apples), and 'tryed' is rendered. The language and lack of instruction reflect a world where recipe sharing was a personal, oral tradition bolstered by brief written notes, rather than a step-by-step manual.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book of Jane Staveley - Click to view recipe in book

Title

Receipt book of Jane Staveley (1693)

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

Writer

Jane Staveley

Era

1693

Publisher

Unknown

Background

Step into the flavorful annals of the 17th century with Jane Staveley’s delightful culinary collection. Brimming with time-honored recipes and refined instructions, this book offers a sumptuous glimpse into the kitchens of yesteryear—where classic techniques met noble tastes and every dish was a celebration of ingenuity.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe hails from late 17th-century England, a period when the kitchen was full of rich ingredients and bold flavors. It was written by Jane Staveley in her recipe collection dating from 1693 to 1694. Apple fritters like these were a festive treat, made when apples were in season and eggs were plentiful, often served for special gatherings or as an indulgent dessert. The use of rose water and nutmeg was typical of the period, giving the dish an exotic fragrance prized by diners of the day. Rendered beef suet was the preferred frying fat before vegetable oils were widely available, lending a uniquely savory note and crisp texture to fried sweets.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 17th century, the batter would have been mixed in large earthenware bowls with a sturdy wooden spoon or by hand. Eggs would often be beaten with birch twigs or a simple whisk, since mechanical whisks as we know them did not yet exist. Frying would take place over an open hearth or in a large cast-iron or copper kettle, set on a hook or trivet over coals. The hot suet was carefully monitored, and the apples would be dipped and dropped into the fat with tongs or large spoons. Draining would be done on coarse cloth or paper. No thermometers in sight—an experienced cook judged the temperature by the look and sound of the bubbling fat.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

25 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

1 lb 2 oz plain wheat flour
12 whole large eggs
6 egg yolks
1 teaspoon freshly grated nutmeg
2 tablespoons rose water
7 fl oz milk or water (as needed for batter consistency)
3-4 tart apples (e.g., Bramley or Granny Smith), peeled and sliced
2 lb 3 oz rendered beef suet (or clarified beef fat, or neutral vegetable oil if suet unavailable)

Instructions

To make these delightful 17th-century fritters, begin by whisking together 1 pound 2 ounces of plain wheat flour with 12 whole eggs and 6 additional yolks until light and frothy, much as you would when preparing sponge cakes today.
Season the batter with freshly grated nutmeg and a generous splash (about 2 tablespoons) of rose water, then gradually add enough milk or water—around 7 fluid ounces—to achieve a thick yet pourable batter, similar in consistency to pancake batter.
Cut tart apples (such as Bramleys or Granny Smiths) into slices about 1/4 inch thick.
Submerge each slice in the rich batter.
Carefully fry the pieces in a deep pot filled with an ample amount of rendered beef suet (or use clarified beef fat or modern vegetable oil as a substitute), keeping the temperature steady so the batter crisps beautifully.
Remove the golden, puffed fritters and drain before serving.

Estimated Calories

320 per serving

Cooking Estimates

Preparing the batter and slicing the apples takes around 25 minutes. Cooking each batch of fritters in hot fat takes another 20 minutes. Each large apple fritter has about 320 calories. This recipe makes roughly 16 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.