[Sca-cooks] Funnel cakes

[S CLEMENGER]

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