Fritters (was: SC - period snack foods?)
catherine allison
cra4774 at hotmail.com
Sat Jul 18 01:06:26 PDT 1998
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
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>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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>
>=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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