4
Eggs
four
spoonfuls of fine flour
1/4
pound of sugar
Milk,
Nutmeg and Salt as necessary
Take
four eggs and beat them very well, put to them four spoonfuls of
fine
flour, a little milk, about a quarter of a pound of sugar, a
little
nutmeg and salt, so beat them very well together; you must not
make
it very thin, if you do it will not stick to the apple; take a
middling
apple and pare it, cut out the core, and cut the rest in round
slices
about the thickness of a shilling; (you may take out the core
after
you have cut it with your thimble) have ready a little lard in a
stew-pan,
or any other deep pan; then take your apple every slice
single,
and dip it into your bladder, let your lard be very hot, so
drop
them in; you must keep them turning whilst enough, and mind that
they
be not over brown; as you take them out lay them on a pewter dish
before
the fire whilst you have done; have a little white wine, butter
and
sugar for the sauce; grate over them a little loaf sugar, and serve
them up.