run round like to a whirle-pit; then break an egg into the middle of the whirle, and turn it round with your stick till it be as hard as a soft poached egg, and the whirling round of the butter or suet will make round as a ball; then take it up with a slice, and put it in a warm pipkin or dish, set it a leaning against the fire, so you may do as many as you please, they will keep half an hour yet be soft; you may serve them with fried or toasted collops.
[ To make the best Fritters.]
Take good mutton-broth being cold, and no fat, mix it with flour and eggs, some salt, beaten nutmeg and ginger, beat them well together, then have apples or pippins, pare and core them, and cut them into dice-work, or square bits, and when you will fry them, put them in the batter, and fry them in clear clarified suet, or clarified butter, fry them white and fine, and sugar them.
[ Otherways.]
Take a pint of sack, a pint of ale, some ale-yeast or barm, nine eggs yolks and whites beaten very well, the eggs first, then all together, then put in some ginger, salt, and fine flour, let it stand an hour or two, then put in apples, and fry them in beef-suet clarified, or clarified butter.
[ Other Fritters.]
Take a quart of flour, three pints of cold mutton broth, a nutmeg, a quartern of cinamon, a race of ginger, five eggs, and salt, and strain the foresaid materials; put to them twenty slic’t pippins, and fry them in six pound of suet.
Sometimes make the batter of cream, eggs, cloves, mace, nutmeg, saffron, barm, ale, and salt.
Other times flour, grated bread, mace, ginger, pepper, salt, barm, saffron, milk, sack, or white wine.
Sometimes you may use marrow steeped in musk and rose-water, and pleasant pears or quinces.