[Sca-cooks] Funnel cakes
S CLEMENGER
sclemenger at msn.com
Sat Apr 12 22:42:01 PDT 2008
It's been years since I made them (and I do mean MANY years!), but IIRC, we used a cleaned syrup bottle--the Aunt Jemima kind that's got the little spout like dish soap bottles do.
--Maire
----- Original Message -----
From: Sarah Fitzpatrick<mailto:fitz at ccountry.net>
To: sca-cooks at lists.ansteorra.org<mailto:sca-cooks at lists.ansteorra.org>
Sent: Saturday, April 12, 2008 8:08 PM
Subject: [Sca-cooks] Funnel cakes
These things are cooked in a pot of oil with no basket. You put the batter
into a funnel. Hold your finger over the end of the spout and let some
dough drop into the hot oil. They fall into flatish curls. When you have
enough, a couple of circles, put your finger back over the end to stop the
flow. Pick them up with tongs or a fork.
They do make specific pouring things now. A syrup pitcher might work.
Sarah
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