SC - GASP!

[LrdRas@aol.com]

Hello,
Would it be possible to freeze the fritters after they have been fried 
and to heat them up and pour the sauce over them to serve up at a feast? 

Wondering?
Alisyn of Greenbriar (Bjornsborg)
Cathy Allison


>From sca-cooks-owner at bastion.globeset.com Fri Jul 17 22:50:36 1998
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>Date: Fri, 17 Jul 1998 15:46:41 -0800
>To: sca-cooks at Ansteorra.ORG
>From: david friedman <ddfr at best.com>
>Subject: Fritters (was: SC - period snack foods?)
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>Mordonna described what her family calls fritters, and Ras responded:
>>
>>This may be a regional aberration. I looked through all of my cookery 
bo=
>oks
>>and without fail a "frittour" was basically a batter with meat, vegies 
o=
>r
>>fruit mixed in which was then fried or deep fried. I found no 
reference =
>to any
>>wrap around dough being referred to by this term.
>>I am curious if any one has any info along these lines. Thanks in 
advanc=
>e.
>
>For a period example:
>
>Frytour Blaunched
>Curye on Inglysch p. 132 (Form of Cury no. 153)
>
>Take almaundes blaunched, and grynde hem al to doust withouten eny 
lycour.
>Do therto poudour of gyngeuer, sugur, and salt; do thise in a thynne 
foil=
>e.
>Close it therinne fast, and frye it in oile; clarifie hony with wyne, &
>bake it therwith. [end of original; thorns replaced with th]
>
>1/2 lb blanched almonds
>1/2 t ginger
>1 T sugar
>scant 1/4 t salt
>pastry: 2 c flour, water
>oil
>2/3 c honey
>1/4 c Rhine wine
>
>Grind almonds thoroughly: 1/2 lb =3D 1 1/2 c whole =3D 2 c ground. Stir
>together with ginger, sugar and salt. Mix flour with enough water to 
make=
> a
>slightly sticky dough. Roll out dough very thin and cut into 2" 
squares.
>Place a heaped teaspoon of ground almond mix on each dough square. Fold
>corners to center and seal. Fry in 1/2"-1" of oil in a frying pan until
>brown, drain on paper towels, then place in baking pan. Heat honey and 
wi=
>ne
>together; pour over fritters and bake at 350=B0 for 10 minutes.
>
>Elizabeth/Betty Cook
>
>
>=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=
>=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=
>=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=
>=3D
>
>To be removed from the SCA-Cooks mailing list, please send a message to
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SCA-Cooks".
>
>=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=
>=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=
>=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=
>=3D
>


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