Heart to Hearth Cookery

The receipt (recipe) for Fritters in the Italian Fashion, R. May, 1685:  Take a pound of parmisan grated, a pint of fine flower, and as much bisket bread beaten to powder, the yolks of four or five eggs, some saffron, and rose water, sugar, cloves, mace and cream, make it into a stiff paste, then make it into balls, and fry them in clarified butter.  Make the balls as big as a nutmeg or musket bullet.

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