[Sca-cooks] Date for battered deep-fried stuff

[Volker Bach]

 Franz de Rontzier (Kunstbuch von mancherlei Essen, late 16th c) gives a long list of all the foods that can be battered and fried. IIRC it's mostly fruit and veg. By that time, the technique was already quite old. German cookbooks give recipes for battered and  deep-fried fruit a century or more before. It also shows up in one of the Arabic cookbooks, I think it's al-Warraq but I might be wrong and am away from my books right now. Certainly it's not a new invention in the 1590s. 

Not sure about battered fish.
YIS
Giano

    Am Sonntag, 22. Juli 2018, 07:49:51 MESZ hat Terry Decker <t.d.decker at att.net> Folgendes geschrieben:  
 
 From Martino,

Fish Fritters.  Boil the fish, then take its whitest flesh; and take a 
little thick almond milk and a bit of sifted flour with some sugar; and thin 
all of these things with a little rosewater or plain water; then give the 
fritters any shape you wish and fry them in good oil.

Bear



Greetings,

We have beignets and fritters in period, as close to deep fried as we
might want.  Do we have anything remotely resembling deep fried battered
fish?  Or other foodstuff similarly coated in batter?


In Service to the Dream,
Thorvald

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