[Sca-cooks] The medieval origins of zeppole and cheesy doughnuts

[Robin Carroll-Mann]

And a later-period recipe in the same family:

133. Oranges of Xativa which are Cheesecakes. You must take new cheese
and curd cheese, and grind them in a mortar together with eggs. Then
take dough and knead those cheeses with the curd cheese, together with
the dough. And when everything is incorporated and kneaded take a very
clean casserole. And cast into it a good quantity of sweet pork fat or
fine sweet oil. And when the pork grease or oil boils, make some balls
from said dough, like toy balls or round oranges. And cast them into
the casserole in such a manner that the ball goes floating in the
casserole. And you can also make buñuelos of the dough, or whatever
shapes and ostentations you wish. And when they are the color of gold,
take them out, and cast in as many others. And when everything is
fried, put it on plates. And cast honey upon it, and on top of the
honey [cast] ground sugar and cinnamon. However, note one thing: that
you must put a bit of leaven in the cheeses and in the eggs, and in
the other put flour. And when you make the balls, grease your hands
with a little fine oil, and then [the balls] go to the casserole. And
when it is inside, if the dough crackles it is a signal that it is
very soft, and you must cast in more flour [into the dough] until it
is harder. And when the fritter is made and fried, cast your honey on
it, and [cast] sugar and cinnamon on top as is said above.

Ruperto de Nola, Libro de Guisados, Spain, 1529.
(Translation, mine)

Brighid ni Chiarain