[Sca-cooks] apple fritters at Pennsic
Euriol of Lothian
euriol at yahoo.com
Thu Sep 2 07:19:43 PDT 2010
I've made it both with an standard, off the shelf apple sauce and the chunky
homemade sauce that was made at Pennsic. I though they both worked rather well.
But I also only placed about a tablespoon of batter into the oil for each
individual fritter to make sure that it would cook thoroughly without getting
overcooked on the outside. The raising agent in this batter was yeast, which I
added about an hour before dropping the batter into the oil. These definitely
did not look like the large apple fritters that I am familiar with at the local
doughnut shop. They came out about the size of a ping pong ball.
Euriol
----- Original Message ----
From: Stefan li Rous <StefanliRous at austin.rr.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Thu, September 2, 2010 3:13:27 AM
Subject: [Sca-cooks] apple fritters at Pennsic
Euriol said talking about recent Pennsic meals:
<<< In camp one morning I did make apple fritters from a late period Italian
source.
Those were made from applesauce that was left over from the previous nights meal
that was also made from fresh apples. I do not know what recipe was used for the
applesauce. >>>
How thin was this applesauce? I keep thinking of apple fritters being made by
breading and frying chunks of apples. I guess what I've had was commercial
applesauce and the apples have been ground/chopped pretty small and/or a fair
amount of liquid added. Was this applesauce thicker/chunkier?
Thinking of making apple fritters using the commercial applesauce, simply makes
me think of disaster. But then the one time I tried apple fritters with chunks
or apple slices didn't really work that well, either. Most of the coating didn't
stay attached to the apples.
Stefan
--------
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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