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

[CHARLES POTTER]

I also have several recopies in the 1549 Banchetti that  deep fry different kinds of fritters and doughnuts.

                                                            Master  B

________________________________
From: Sca-cooks <sca-cooks-bounces+basiliusphocas=hotmail.com at lists.ansteorra.org> on behalf of Glenn Gorsuch <ggorsuch at gmail.com>
Sent: Monday, July 23, 2018 9:22 PM
To: Sca-cooks at lists.ansteorra.org
Subject: Re: [Sca-cooks] Date for battered deep-fried stuff

In addition to the entire chapter of doughnut-like things fried in butter,
stuffed or not, in The Science of Cooking (the big Transylvanian Cookbook),
there's a rather tasty recipe in there for taking chicken pieces, boiling
them in salted water, then dunking them in a batter of eggs, flour, and
salt, and then frying them.

In these parts, it's generally referred to as "Baron Bob's Transylvanian
Fried Chicken.  It's pipkin lickin' good!"

Gwyn
(Who is occasionally known as Baron Bob)
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