To make Apple pufs and a Fregesey of Egges

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.