SC - Re: Pennsic Cooks-Classes

[Elise Fleming]

Here it is, as promised.  This translation comes from _The Cuisine of
Hungary_ by George Lang.   The recipe is originaly from _The Book of Mihaly
Szent-Benedeki_  published August 10, 1601.



Rose Doughnut

Make a batter of  egg, flour and as much whey as necessary for right
consitancy.  Take a fully developed white or red rose with some of  stem:
wash it, and put it into a clean bowl to drain.  Dip it into the light
batter, and stand it up in plenty of hot butter to fry.  Shake it every now
and then to make sure its petals will stand apart as they did on the
rosebush.  If you add some rosewater, so much the better.  Flavor with cane
honey.


I take no responsibility for the translation, since I didn't do it.  This
does sound interesting though, doesn't it?

Noemi
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