Sweetmeat Fritters
If chronicles may be believed,
So loved the pamper’d gallant lived,
That with the nuns he always dined
On rarities of every kind;
Then hoards, occasionally varied,
Of biscuits, sweetmeats, nuts, and fruits.
Cut small any sort of candied fruit, and heat it with a bit of fresh butter, some good milk, and a little grated lemon-peel; when quite hot, stir in enough of flour to make it into a stiff paste; take it off the fire, and work in eight or ten eggs, two at a time. When cold, form the fritters, fry, and serve them with pounded loaf sugar strewed over them.