Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

Snow Fritters

Take of light new fallen snow, three table-spoonsful for every egg you would otherwise use—that is, if you would wish the quantity that three eggs would make in the usual way, take nine table-spoonsful of snow, and stir in a quart of rich milk that has been setting in a very cold place, so that it will not melt the snow, and destroy its lightness; put in a tea-spoonful of salt, and enough wheat flour to make a stiff batter; have ready a frying-pan with boiling lard, and drop a spoonful in a place as with other fritters, and set the remainder in a cold place till the first are done. Eat them with wine sauce, or sugar, butter and cream, or any thing you fancy.