[Sca-cooks] period doughnuts

[Grizly]

Mmmmm . . . funnel cakes.

-----Original Message-----
From: sca-cooks-bounces+franiccolo=mindspring.com at ansteorra.org
[mailto:sca-cooks-bounces+franiccolo=mindspring.com at ansteorra.org]On
Behalf Of Phil Troy / G. Tacitus Adamantius
Sent: Saturday, January 29, 2005 7:09 AM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] period doughnuts


Also sprach Samrah:
>has anyone come across any references to doughnuts in period?
>
>leavened or unleavened ok.
>
>thanks
>
>Samrah

How about this, for one?

Here. Wait a minute. I've always wanted to do this: <ahem>

"Dropping hot fritters fresh from the oil into boiling hot syrup can 
lead to a sticky situation! You can avoid this, and other sticky 
situations, by calling Mutual of Oma... um, by checking this article 
in the Florilegium!" (Apologies in advance to Stefan and Marlon 
Perkins. Am I giving away my age here?)

http://www.florilegium.org/files/FOOD/frittours-msg.html


>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."
>

Other, later myncebek or nysebek recipes call for a batter that is 
"as tough as any lime"; they sound a lot like Greek loukoumades to me.

Adamantius
-- 




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la 
brioche!" / "If there's no bread to be had, one has to say, let them 
eat cake!"
	-- attributed to an unnamed noblewoman by Jean-Jacques 
Rousseau, "Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
	-- Susan Sheybani, assistant to Bush campaign spokesman Terry 
Holt, 07/29/04

_______________________________________________
Sca-cooks mailing list
Sca-cooks at ansteorra.org
http://www.ansteorra.org/mailman/listinfo/sca-cooks