[Sca-cooks] period doughnuts

[Samrah]

Cool!  I was actually checking on the origins of a mundane recipe, but this is really fun!  Is the text available on line for me to get more specifics?  (I think I have seen references to the Andalusian if that's the same one.)
 
Thanks,
Samrah

Stephen Bloch <sbloch at adelphi.edu> wrote:
>has anyone come across any references to doughnuts in period?
>
>leavened or unleavened ok.

Will filled doughnuts do?

There's a recipe in the 13th-century Arabo-Andalusian "manuscrito 
anonimo" that's basically a yeast-raised, eggy dough wrapped into 
balls around a spoonful of filling (chopped nuts and honey) and then 
deep-fried. Serve them sprinkled with cinnamon and lavender (!) 
I've made these a few times, and they turned out well (although I 
think I've baked them more often than I've deep-fried them).
-- 
John Elys
(the artist formerly known as mar-Joshua ibn-Eleazar ha-Shalib)
mka Stephen Bloch
sbloch at adelphi.edu
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