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Yorkshire Fritters

(Confectionary.) - (The Lady's Own Cookery Book)







To two quarts of flour take two spoonfuls of yest, mixed with a little

warm milk. Let it rise. Take nine eggs, leaving out four whites, and

temper your dough to the consistence of paste. Add currants or apples,

and a little brandy or rose-water. Roll the fritters thin, and fry them

in lard.











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