[Sca-cooks] apple fritters at Pennsic

Euriol of Lothian euriol at yahoo.com
Sun Sep 5 07:49:46 PDT 2010

I'm curious, how hot was your oil for frying and how long did you let it set 
after you added the sourdough before frying?? 

When I first tested this recipe I added a flour in by the 1/2 cup until I got it 
to a consistency that I thought would work. Then I waited about 45-60 minuets 
before frying. I used an electric deep fryer with the temperature set to 375F

----- Original Message ----
From: David Friedman <ddfr at daviddfriedman.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Fri, September 3, 2010 11:12:57 PM
Subject: Re: [Sca-cooks] apple fritters at Pennsic

I tried Martino's fritters this evening. 3/4 lb apples, peeled, 
simmered about 20 minutes, then everything but the core mushed, 
combined with 1/4 c flour, T sugar,and some sourdough (I assume the 
yeast should be beer or wine sediment, which I don't have) and fried. 
Assuming that I ended up with 1/2 lb of apple mush, I was using a 
much lower ratio of flour and sugar to apple than Euriol did.

It came out too much like applesauce with a cooked crust for my 
taste--not as good as my usual Lente Frytoures. At the end I added 
more flour, which made it a bit better. The original has "a bit of 
sifted flour," which makes me reluctant to use Euriol's quantity, 
which works out to about half as much flour as apple sauce by 
weight-but I suspect it would have come out better if I had. I may 
try it again with much more flour.

>Here are my notes and recipe:
>Original Recipe:
>Maestro Martino: Libro de arte coquinaria (sec. XV).
>-- Based on: Arte della cucina. Libri di ricette, testi sopra lo scalco, i
>trinciante e i vini. Dal XIV al XIX secolo. A cura di Emilio Faccioli. Vol. 1.
>Milano 1966, 115-204.
>-- Digital version: Valeria Romanelli, 7/2004.
>[Altre frittelle di pomi.]
>Monda et netta le poma molto bene, et falle cocere allesso o
>sotto la brascia, et cavatene fora quello duro di mezo pistarale
>molto bene et inseme gli mettirai un poco de lievito et un poco
>di fiore di farina, et del zuccaro; et fa' le frittelle frigendole in
>bono olio.
>English Translation:
>The Art of Cooking, Martino of Como (Pg 94)
>Peel & clean the apples well and boil or cook under coals; remove 
>the hard part
>from their middles and crush well; and add a little yeast together 
>with a bit of
>sifted flour and some sugar; and prepare the fritters, frying them 
>in good oil.
>1 pound Apple sauce
>1 package Yeast
>1 1/2 cup Flour
>1/2 cup Sugar
>Oil for frying
>Combine apple sauce, yeast, flour & sugar until well mixed. Let rest for 10-30
>minutes in a warm spot. Deep fry in oil until dark golden brown.
>----- Original Message ----
>From: David Friedman <ddfr at daviddfriedman.com>
>To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
>Sent: Thu, September 2, 2010 12:15:31 PM
>Subject: Re: [Sca-cooks] apple fritters at Pennsic
>>The first part of of the recipe I used for this dish described an applesauce
>>being made.
>Source? Period? Recipe?
>Our apples are coming ripe.
>Sca-cooks mailing list
>Sca-cooks at lists.ansteorra.org
>Sca-cooks mailing list
>Sca-cooks at lists.ansteorra.org

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