[Sca-cooks] apple fritters at Pennsic

[David Friedman]

>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??

I was using olive oil in a small frying pan, so didn't have good 
temperature control, but I did use a thermometer to check. It seemed 
to work best at about 350 degrees F.

I doubt it had more than hour or so to sit before I made it. In 
recipes like that, I'm often unsure whether the yeast is actually 
used to raise the batter-it usually doesn't say anything about 
leaving it for a long time-or if it's sediment from wine or beer 
making used as an ingredient.

>
>
>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
>  Euriol
>
>
>
>----- 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:
>>
>>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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>>
>>
>>
>>      
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>
>
>--
>David/Cariadoc
>www.daviddfriedman.com
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>
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-- 
David/Cariadoc
www.daviddfriedman.com