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Apple Fritters Recipe

Pare six large apples and cut out the cores; cut them in slices as thick

as a half-crown piece. Mix half a pint of cream and two eggs with flour

into a stiff batter, put in a glass of wine or brandy, a little

lemon-peel, shred very fine, two ounces of powder-sugar: mix it well up,

and then put in the apples. Have a pan of hog's lard boiling hot; put in

every slice singly as fast as you can, and fry them quick, of a fine

gold colour on both sides; then take them out, and put them on a sieve

to drain; lay them on a dish, and sprinkle them with sugar. For fritters

be careful that the fat in which you fry them is quite sweet and clean.

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