[Sca-cooks] Siege Cooking Competition

[Daniel Myers]

On Aug 3, 2004, at 10:02 PM, Sharon Palmer wrote:

>> Here's a link to the rules of the recent siege cooking game:
>> http://www.westlaurels.org/Articles/ 
>> Juan_Santiago_SiegeCookingAS2004.htm
>>
>
> Team 8 made "Frutowre (fruit pancake), ".  Does anyone know the source  
> for this recipe?

Probably a variant on one of the following:

[Source: Two Fifteenth-Century Cookery-Books", HARLEIAN MS. 279 (ab.  
1430), & HARL. MS. 4016 (ab. 1450)]

Fretoure. Take whete floure, Ale est, Safroun, & Salt, & bete alle  
to-gederys as thikke as thou schuldyst make other bature in fleyssche  
tyme; & than take fayre Applys, & kut hem in maner of Fretourys, & wete  
hem in the bature vp on downne, & frye hem in fayre Oyle, & caste hem  
in a dyssche; & caste Sugre ther-on, & serue forth.

Frutours. Take yolkes of egges, drawe hem thorgh a streynour, caste  
there-to faire floure, berme and ale; stere it togidre til hit be thik.  
Take pared appelles, cut hem thyn like obleies, ley hem in the batur;  
then put hem into a ffrying pan, and fry hem in faire grece or buttur  
til thei ben browne yelowe; then put hem in disshes, and strawe Sugur  
on hem ynogh, And serue hem forthe.

Fretoure owt of lente. Take Flowre, Milke, & Eyroun, & grynd Pepir &  
Safroun, & make ther-of a bature; pare Applys, & ster hem, & frye hem  
vppe.

Longe Frutours. Take Mylke And make faire croddes there-of in maner of  
chese al tendur, and take oute the way clene; then put hit in a faire  
boll, And take yolkes of egges, and white, and menge floure, and caste  
thereto a good quantite, and drawe hit thorgh a streynoure into a faire  
vessell; then put hit in a faire pan, and fry hit a litull in faire  
grece, but lete not boyle; then take it oute, and ley on a faire borde,  
and kutte it in faire smale peces as thou list, And putte hem ayen into  
the panne til thei be browne; And then caste Sugur on hem, and serue  
hem fort.

Lente ffrutours. Take goode floure, Ale yeest, saffron, and salt, and  
bete al to-gidre as thik as other maner frutours of ffles; and then  
take Appels, and pare hem, and kut hem in maner of ffrutours, and wete  
hem in the batur vp and downe, and fry hem in oyle, and cast hem in a  
diss, and cast sugur theron ynowe, and serue hem forth hote.


- Doc


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  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
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