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

[James Prescott]

"... a cookbook written in the late 1500's by the master Chef of the 
Prince of the Court of Transylvania ..."

http://www.medievalcookery.com/etexts/transylvania.html

Thorvald


On 2018-07-28, 23:49, Stefan li Rous wrote:
> I'm sorry, but I don't recognize this cookbook. Is it a period cookbook? Of what region? Eastern Europe?
>
> Thanks,
>     Stefan
>> On Jul 23, 2018, at 4:22 PM, Glenn Gorsuch<ggorsuch at gmail.com>  wrote:
>>
>> 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)
>
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>     Mark S. Harris           Austin, Texas          StefanliRous at gmail.com
> http://www.linkedin.com/in/marksharris
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
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