[Sca-cooks] apple fritters at Pennsic

[Euriol of Lothian]

Here are my notes and recipe:
 
Euriol 
 
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.
http://www.uni-giessen.de/gloning/tx/martino2.htm
[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.
 
Ingredients 
1 pound Apple sauce 
1 package Yeast 
1 1/2 cup Flour 
1/2 cup Sugar 
Oil for frying
 
  
Instructions
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.
-- 
David/Cariadoc
www.daviddfriedman.com
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