SC - SC sotelties - cockatrice

[Charles McCathieNevile]

> From:	LrdRas [SMTP:LrdRas at aol.com]
> Sent:	Tuesday, May 12, 1998 1:51 PM
> To:	sca-cooks at Ansteorra.ORG
> Subject:	SC - Frittours
> 
> In a message dated 5/12/98 6:31:52 AM Eastern Daylight Time,
> csy20688 at GlaxoWellcome.co.uk writes:
> 
> << However, I am puzzled by fritters, which are a common recipe ->>
> 
> Common? Please share sourses and/or recipes, please. :)
> 
	Common as in frequently occuring.  I did a quick look through the
recipe books to hand last night and came up with:

	Cindy Renfrew	Apples in batter
Harlean MS 4016
					Leche Vyandez (apples in batter)
Harlean MS 279
					Brown Fryes (bread in batter)
Harleian MS 4016
					Leche Vyandez (apples, figs, haddock
and almonds in batter)

	Ordnance of Pottage		Samacays	- cheese and
elderflowers in batter
							Long Fryturys -
cheese in batter
							Lombardy Fritture -
meat and cheese

	Pleyn Delit				Parsnips FC 149
							Frytor of herbes
FC 151
							Crisps (fried
batter) Harlean 4016

	Kings Taste - L Sass from Forme of Cury
					Apple, Parsnip or Skirrit Fritters
	Queens Taste - L Sass - spinach and date fritteurs from Thomas
Dawson
	 
	Some of these may be duplicates (in that they come from the same
manuscript) but there are signficant variations in the source, so may
represent variations of the recipe in the manuscript.

	Lots of variety, frequently occuring (and I'm not even counting
endoring using a batter over, say, meat balls).

>  <<and are much better (to my mind) hot,...<snip>... How did they
>  manage -...<snip>... small quantities ...<snip>...?  Any thoughts? >>
> 
> First, what is your definition ofrittours? I tend to think of them as a
> main
> ingredient (e.g. aplles, corn (OOP), united with a starchy batter and
> fried or
> deep-fried (e.g. possibly OOP). Be that as it may, funnel cakes are
> frittour-
> like and , SFAIK, period documentable. These tasties are sprinkled with
> powdered sugar and are tasty warm or room temperature. :-)
> 
	I'd agree, main ingredient(s), dipped in batter and fried (I
wouldn't be happy deep-frying over a wood or charcoal fire, so I stick to
shallow frying).  People are still happy to eat these things at room
temperature, but I think they taste much better fresh from the pan and hot.

	Don't know funnel cakes - sources/recipe please?

> Last Clash of the Peons, I did, or rather tried to do apple frittour-like
> thingies and found that it was impossible to keep up with the demand. So I
> would tend to believe that tyhey were not served to the masses but rather
> used
> at more formal intimate get togethers although I have no documentation for
> this.
> 
	I've done cheese, apple and parsnip fritters (separate) on different
occasions, and on each occasion found it very difficult to keep up with
demand.  The last time I served parsnip fritters I think they would have
kept on eating as long as I produced them!  I think they were either served
only to the top table or privily, I wondered if anyone else had any
views/evidence.  

	On the other hand, quite a lot of the recipes we have are for the
sick, so presumably weren't served at generally, but in small quantities to
the sick room.  Perhaps fritters were to tempt the appetite?

	Caroline
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