[Sca-cooks] What is a Spanish Fritter?

[Terry Decker]

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
_______________________________________________
Sca-cooks mailing list
Sca-cooks at lists.ansteorra.org
http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org