January 2026
Skirret Fritters, R. Briggs, 1788
Boil some skirret roots till they are very tender, take off the outside, and beat a pint of the pulp very fine, rub it through a sieve, and mix it with a large spoonful of flour and four eggs beat well, sweeten it with powder sugar, and put in a little grated nutmeg and ginger, and mix it into a thick batter; have a pan of hogs-lard boiling hot, drop them in with a spoon; and fry themquick and brown; put them on a sieve before the fire to drain a minute, put them in a dish and garnish with Seville orange cut in quarters, or dried sweet meats.
Heart to Hearth Cookery 