SC - Battered Sage Leaves

[Jamey R. Lathrop]

After posting the sage fritter recipe from _Epulario_ (London, 1598), I
though to go cross-check the Platina version (written in 1475, translated
by Andrews for Mallinckrodt, 1967), since there are often small
differences.  Here it is:

FRICTELLA FROM SAGE

Dissolve meal with eggs, sugar, cinnamon, and saffron, and work it.  Put
in whole sage leaves, as broad as you want, and when they have been
steeped, fry them in a pan with liquamen or a little oil.  This is
nourishing and helps the nerves, although these are slow to be digested
and cause obstructions.

So, there are a few differences, plus the very interesting medical
commentary.

Allegra  

> in _Epulario, Or, The Italian Banquet_ (London, 1598) and managed to
> quickly find it. I don't know if this is what your Steward had in mind,
> but it sounds interesting. 
> 
> Allegra
> 
> To make fritters of Sage and Bay-leaues.
> 
> Take a little fine flower and temper it with Egges, Sugar, Sinamon,
> Pepper, and a little Saffron to make it yellow, and take whole sage leaues
> and roule them in this composition one by one, and frie them in Butter or
> Suet.  Do the like with Bayleaues, and in Lent frie them in oyle without
> Egges and Suet.