[Sca-cooks] Fyssche with Cryspes
Johnna Holloway
johnnae at mac.com
Thu Apr 1 03:18:10 PDT 2010
And it takes the proverbial PHC Lutheran hotte dysche's origins to
another country (England 15th)
and dates it well before Luther (1483-1546). Maybe he ate it as a
child. Wikipedia notes
these go along with lutefisk, so that aspect might be explored as well
as in Lutefisk with cryspes.
Johnnae
On Apr 1, 2010, at 1:39 AM, Robin Carroll-Mann wrote:
> On Thu, Apr 1, 2010 at 1:30 AM, <edoard at medievalcookery.com> wrote:
>>
>> Just posted a new 15th century English fish recipe - it has some
>> features that are a bit odd for that time period. Any one seen
>> anything
>> else like it?
>
> Of course! The famous hotte dyssche, known in France as "poisson
> d'avril". I understand it's especially popular in Northshield.
>
> Brighid ni Chiarain
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