So you love the language of old cookbooks? Well, how about this one? “The Virginia Housewife” was one of the first cookbooks published in the United States. I’m sure that it didn’t hurt that she was one of THE Randolphs of Virginia. Other than the quaint language, Fried Apple Fritters are as good today as in my 1830 edition of her cookbook.
Fried Apple Fritters:
“Pare some apples, and cut them in thin slices–put them in a bowl, with a glass of brandy, some white wine, a quarter of a pound of pounded sugar, a little cinnamon finely powdered, and the rind of a lemon grated; then let them stand some time, turning them over frequently; beat two eggs very light, add one quarter of a pound of flour, a tablespoonful of melted butter, and as much cold water as will make a thin batter; drip the apples on a sieve, mix them with the batter, take one slice with a spoonful of batter to each fritter, fry them quickly of a light brown, drain them well, put them in a dish, sprinkling sugar over each, and glaze them nicely.”
Like the precise measurements? Spoonful. Glass. “Some wine.” Mrs. Randolph assumed that her readers could think for themelves
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