[Sca-cooks] apple fritters at Pennsic
ddfr at daviddfriedman.com
Sat Sep 4 23:58:08 PDT 2010
><<< 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. >>>
>Thanks for your input, but how much sugar? I'm afraid it didn't come
>through on this end.
>Did you use a white sugar? Or a brownish/turbinado type? This is a
>case where I think the latter might be preferred but no evidence for
>this other than taste.
><<< 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. >>>
>So you think it should have less moisture? Or more crust/bread
>compared to the fruit portion?
I'm comparing it to two things--Lente Frytoures, which are slices of
apple in batter, and modern apple fritters, which are a pastry with
pieces of apple in it. I expected a solider result.
>Looking though most of the apple fritters saved in the Florilegium
>they seem to be done with apple chunks or slices and not with apple
>mush or apple sauce. This is the only one that seems to be from
>those. Hardly a comprehensive survey, though.
>THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
> Mark S. Harris Austin, Texas StefanliRous at austin.rr.com
>**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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