September 2026
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 a 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.
