SC - period snack foods? (was corn chips)

[Philip & Susan Troy]

LrdRas at aol.com wrote:
> 
> In a message dated 7/11/98 11:08:28 AM Eastern Daylight Time,
> Mordonna22 at aol.com writes:
> 
> << Hmmm, I don't know what medieval cooks called a frittour.
>  But I suspect it was quite a bit like what my Aunt Ruth calls a fritter and
> my
>  Big Mama called a fried pie, >>
> 
> This may be a regional aberration. I looked through all of my cookery books
> and without fail a "frittour" was basically a batter with meat, vegies or
> 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 advance.

Ahem. I believe that's regional variation, not aberration. We don't
accuse our buddies of aberrant cultural behavior ;  ), now do we?  But
yes, I'm inclined to agree. Fritters (regardless of the spelling of
obvious cognates) seem to be made with a batter and deep fried, crispes
and crepes more usually shallow-fried, sometimes, but not always, made
like a modern crepe or pancake, and filled pastry dough, fried, tends to
be a rissole. Today rissoles tend to be filled with meat or some other
savory, and fruit-filled ones are dumplings or pies, but the distinction
in period was rather different. There are other filled or unfilled dough
dishes, including cresteroles, nysbek (IIRC), and, dare I say it,
cuskynoles.

I haven't seen any indication that fried, fruit-filled pastries made
from dough of some sort, were known as fritters. 

On the other hand, there are more things in Heaven and Earth, etc... 

Adamantius
______________________________________
Phil & Susan Troy
troy at asan.com
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