I'm putting these two recipes here for later experimentation. Both recipes are in John Murrell's 1615 book titled
A new booke of Cookerie.
To make
Apple pufs.
TAke a
Pomewater or any other
Apple that
is not hard, or harsh in
taste: mince
it small with a dozen
or twenty
Razins of the Sunne: wet
<<D7a>>
the Apples
in two Egges, beat them
all together
with the backe of a Knife,
or a Spoone.
Season them with Nutmeg,
Rosewater,
Sugar, and Ginger:
drop them
into a Frying-pan with a
Spoone, frye
them like Egges, wring
on the iuyce
of an Orenge, or Lemmon,
and serue
them in.
A Fregesey
of Egges.
BEat a dozen
of Egs with Creame,
Sugar,
Nutmeg, Mace, Rosewater,
and a
Pomewater cut ouerthwart
in slices:
put them into the
Frying-pan
with sweet Butter, and
the Apples
first: when they be almost
enough take
them vp, and cleanse your
Pan: put in
sweet Butter, and make
it hot: put
in halfe the Egges and
Creame at
one time: stirre it with a
Sawcer, or
such a thing. Take it out,
and put it
in a Dish, put in the rest of the
Egges and
Creame, like the former,
and then put
in your Apples round
about the
batter. Then cast on the other
side on the
top of it, and keepe it from
burning with
sweet Butter. When it
is fryed on
both sides enough wring
on the iuyce
of an Orenge, and serue
it in.
The recipe below is from Hannah Woolley's
The Cook's Guide from 1670, which seems quite similar to the Fregesey of Egges recipe above.
To make a Phrase of apples.
Take two pippins, pair them, and cut them in thin slices, then take three eggs, yolks, and whites, beat them very well, then put to it some nutmeg grated, some rose-wa∣ter, currans and sugar, with some grated bread, as much as will make it as thick as bat∣ter, then fry your apples very well with sweet butrer, and pour it away; then fry them in more butter till they are tender, then lay them in order in the pan, and pour all your batter on them; and when it is fryed a lit
•le turn it; when it is enough dish it with the apples downward, strew sugar on it and serve it in.
The recipe below is from
The Compleat Cook from 1658, which also seems quite similar to the Fregresey of Egges recipe above.
To make an Apple-Tansey.
Pare your Apples and cut them in thin round slices, then fry them in
good sweet Butter, then take ten Eggs, sweet Cream, Nutmeg, Cinamon,
Ginger, Sugar, with a little Rose-water, beat all these together, and
poure it upon your Apples and fry it.
