Two simple but delicious ways to enjoy the best of the season’s apples. These fritters see the fruits fried in a tasty batter, seasoned with warming spices. The first dish is sweet with sugar and ginger, the second more savoury with salt and ale in the batter mix. Take your pick…
An Apple Tansie or Fritters
Take yr apples & pare them & cut them in thin slices & have some cream season’d with ginger & sugar, & the yolks of 3 eggs, & half a spoonfull of flower, a spoonful of rose water. Dip yr very thin slices in this batter & fry them on a slow fire in boyling butter. Turn them nicley wth a bras slice. Serve them wth rose water & sugar & lemon juce for sauce.
Although tansie was traditionally a green-tinged egg dish, flavoured with bitter tansy or spinach juice, the name was also used more generally to refer to other egg-based puddings and omelettes.
The next recipe is a little more complicated, but produces a more flavoursome batter:
To Make F[r]itters – my Mammas Way
Take 8 eggs, take out 3 whites, beat them very well together then take a quart of the uppermost of new milk warmed so hot as you can endure your finger in it. Then, put into it a quarter of a pint of sack or more, 3 quarters of a pint of ale and make a possit of it. If it be too cold, warm it again to make the curd rise, then put your posset and eggs together and beat them well. Then put in nutmeg, ginger and cinemon and salt as much as you find will season them. Then put in as much dried flower as will make it a barter, not too thin. Slice pipens, dip these in the barter, so fry them with a quick fire in good lard or claryfied butter.