Pave, core, and parboil (in a very little water) some large juicy
pippins. When half done, take them out, drain them, and mince them
very fine. Make a batter according to the preceding receipt;
adding some lemon juice and grated lemon-peel. Stir into the
batter a sufficient quantity of the minced apple to make it very
thick. Then fry the fritters in hot lard as before directed. Eat
them with nutmeg and sugar.