[Sca-cooks] Hotel interested in period food

[Cindy M. Renfrow]

>funnel cakes, etc...)  Funnel cake is 15th century or earlier:

Harleian MS. 279 - Leche Vyaundez
lj.  Cryspe[3].  Take Whyte of Eyroun, Mylke, & Floure, & a lytel Berme, &
bete it to-gederys, & draw it [th]orw a straynoure, so [th]at it be
renneng, & not to styf, & caste Sugre [th]er-to, & Salt; [th]anne take a
chafer ful of freysshe grece boyling, & put [th]in hond in [th]e Bature, &
lat [th]in bature renne dowun by [th]in fyngerys in-to [th]e chafere; &
whan it is ronne to-gedere on [th]e chafere, & is y-now, take & nym a
skymer, & take it vp, & lat al [th]e grece renne owt, & put it on a fayre
dyssche, & cast [th]er-on Sugre y-now, & serue forth.

51.  Fritters.  Take White of Eggs, Milk, & Flour, & a little Barm, & beat
it together, & draw it through a strainer, so that it is running, & not too
stiff, & cast Sugar thereto, & Salt; then take a chafing-dish full of fresh
grease boiling, & put thine hand in the Batter, & let thine batter run down
by thine fingers into the chafing-dish; & when it is run together in the
chafing-dish, & is enough, take & take a skimmer, & take it up, & let all
the grease run out, & put it in a fair dish, & cast thereon Sugar enough, &
serve forth.


Harleian MS. 4016
117 Cryspes.  Take white of eyren, Milke, and fyne floure, and bete hit
togidre, and drawe hit thorgh a streynour, so that hit be rennyng, and
noght to stiff; and caste there-to sugur and salt.  And then take a chaffur
ful of fressh grece boyling; and [th]en put thi honde in the batur and lete
the bater ren thorgh thi fingers into [th]e chaffur; And whan it is ren
togidre in the chaffre, and is ynowe, take a Skymour, and take hit oute of
the chaffur, and putte oute al the grece, And lete ren; And putte hit in a
faire dissh, and cast sugur thereon ynow, and serue it forth.

117 Fritters.  Take white of eggs, Milk, and fine flour, and beat it
together, and draw it through a strainer, so that it is running, and not
too stiff; and cast thereto sugar and salt.  And then take a chafing-dish
full of fresh grease boiling; and then put thy hand in the batter and let
the batter run through thy fingers into the chafing-dish; And when it is
run together in the chafing-dish, and is enough, take a Skimmer, and take
it out of the chafing-dish, and put out all the grease, And let run; And
put it in a fair dish, and cast sugar thereon enough, and serve it forth.

Regards,

Cindy