Fritters (was: SC - period snack foods?)

[david friedman]

Mordonna described what her family calls fritters, and Ras responded:
>
>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.

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 foile.
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 = 1 1/2 c whole = 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 wine
together; pour over fritters and bake at 350° for 10 minutes.

Elizabeth/Betty Cook


============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================