Or use raisins, currans, and apples cut like square dice, and as small, in quarters or in halves.
[ Fritters in the Italian Fashion.]
Take a pound of the best Holland cheese or parmisan grated, a pint of fine flower, and as much fine bisket bread muskefied beaten to powder, the yolks of four or five eggs, some saffron and rosewater, sugar, cloves, mace, and cream, make it into stiff paste, then make it into balls, and fry them in clarified butter. Or stamp this paste in a mortar, and make the balls as big as a nutmeg or musket bullet.
[ Otherways in the Italian Fashion.]
Take a pound of rice and boil it in a pint of cream, being boil’d something thick, lay it abroad in a clean dish to cool, then stamp it in a stone mortar, with a pound of good fat cheese grated, some musk, and yolks of four or five hard eggs, sugar, and grated manchet or bisket bread; then make it into balls, the paste being stiff, and you may colour them with marigold flowers stamped, violets, blue bottles, carnations or pinks, and make them balls of two or three colours. If the paste be too tender, work more bread to them and flour, fry them, and serve them with scraping sugar and juyce of orange. Garnish these balls with stock fritters.
[ Fritters of Spinage.]
Take spinage, pick it and wash it, then set on a skillet of fair water, and when it boileth put in the spinage, being
tender boil’d put it in a cullender to drain away the liquor; then mince it small on a fair board, put it in a dish and season it with cinamon, ginger, grated manchet, fix eggs with the whites and yolks, a little cream or none, make the stuff pretty thick, and put in some boil’d currans. Fry it by spoonfuls, and serve it on a dish and plate with sugar.
Thus also you may make fritters of beets, clary, borrage, bugloss, or lattice.