[Sca-cooks] period doughnuts

[Jonathan and Rebecca Barber]

> >From MS BL Additional 32085, fols 117v-119v, late 13th century:
> >
> >"4. Mincebek. E une autre viaunde, ke ad a noun mincebek. Pernez amydon
> >
> >e myncez le en un morter, e si vos n'avez ceo, pernez flur demeyne; e
> >
> >pernez let de almaundes ou ewe teve, e metez dedenz un poi de gest ou un
> >
> >poi de past egre; e puys festes temprer; e pernez une esquele e festes
> >
> >un pertez parmy, e festes culer le mincebek parmy cel pertuz en oile ou
> >
> >en gresse; e puys pernez sucre e festes sirop boiller; e festes bainer
> >
> >le myncebek dedenz, e metes du cel desus; e puys les dressez."
> >
> 
> >Constance Hieatt's and Robin Jones's translation, from "Two Anglo-Norman
> >
> >Culinary Collections Edited from British Library Manuscripts Additional
> >
> >32085 and Royal 12.Cxii", Speculum v. 61, October 1986, pp859-882.
> >
> 
> >"4. Mincebek [fritters]. Here is another dish, which is called mincebek.
> >
> >Take wheat starch and crumble it in a mortar, if you do not have any,
> >
> >take best white flour; and blend (the starch or flour) with almond milk
> >
> >or tepid water, and a little yeast or sourdough; take a bowl and make a
> >
> >hole in it, and pour the mincebek through the hole into (hot) oil or
> >
> >grease; and then take sugar and boil up a syrup; immerse the mincebek in
> >
> >this, and sprinkle with salt, and then serve."


OMG - Krispy Kremes are Period!!!!!

Half the SCA fighters wil be so happy!