[Sca-cooks] What is a Spanish Fritter?

[wheezul at canby.com]

I note with interest that Rumpolt has instructions on how to make Spanish
pastry crust which is similar to Welserin's but more detailed.  Seems like
there were 2 recipes - one with bacon and one with olive oil.  Perhaps
then this is the rolled out flat pie crust-like version of krapfen - how
interesting to know!

Katherine

> 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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