If you are able to get large strawberries, this sounds like a delightful recipe to try. John Nott had a delicious fried beet recipe with a wine batter from 1723, so next year I'll try earlier to find some sturdy strawberries.
Cookery reformed; or, The Lady’s assistant, 1755, we offer a recipe for Strawberry Fritters.
"Having made a batter with flour, a spoonful of sweet oil,
another of white wine, a little rasped lemon-peel, and the whites of
two or three eggs, make it pretty soft, so as just to drop with a spoon.
Mix it with some large strawberries, and drop them with a spoon into
the hot fritters. When they are of a good colour, take them out, and
drain them on a sieve. When they are done, strew some sugar over them,
and glaze them."
Glaze: ”strew some sugar over a dish, and set it on the
fire; lay in the fritters, strew a little sugar over them, and glaze them over
with a red-hot salamander.” German fritters with apples [Mason, 1801]
Davey, P. Cookery reformed; or, The Lady’s assistant. London: 1755
Mason, Charlotte, The Lady’s Assistant. London: 1801. German Fritters (apples)
John F. Francis, American, 1808-1886. Dessert still Life. 1855 Yale University Art Gallery
©2020 Patricia Bixler Reber
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