No. 243 Pancakes and Fritters
Break 3 eggs in a basin, beat them up with a little nutmeg and salt; put to them 4½ ounces of flour and a little milk; beat to a smooth batter. Add, by degrees, milk enough to make the thickness of cream. Frying pan must be about the size of a pudding-plate and very clean or they will stick; make it hot and to each pancake put in a piece of butter as large as a walnut; when it is melted pour in the batter to cover the bottom of pan; make them the thickness of a half-dollar; fry a light brown on both sides.
Apple fritters can be made in the same way by adding 1 spoonful more of flour. Peel your apples and cut them in thick slices, take out core, dip them in the batter, fry in hot lard. Put on sieve to drain; grate loaf sugar over them.