[Sca-cooks] What is a Spanish Fritter?
Terry Decker
t.d.decker at att.net
Wed May 12 16:10:28 PDT 2010
Look at Spanish Pastries in Sabina Welser. I was working with it for a feast when I realized it was an empanada. Since the instructions can be interpreted as to either fry or bake it, I think it can be prepared in advance, baked and frozen until needed.
Bear
--- On Wed, 5/12/10, Stephanie Yokom <sayokom at gmail.com> wrote:
From: Stephanie Yokom <sayokom at gmail.com>
Subject: [Sca-cooks] What is a Spanish Fritter?
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Date: Wednesday, May 12, 2010, 10:56 AM
I have been reading some cookbooks from the 1500's (mainly rumpholt) and in
there it refers to the Spanish fritter. I have been looking for references
for a fritter, but mainly the information that I am finding is that it is
actually the enpanada.
Is there a difference between the 2 and where else could I look for more
accurate documentation?
Thank you-
Carres
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