frittours-msg - 9/7/08 ਀ഊPeriod fried pastries. Recipes. Serving frittours large crowds in the SCA and period. ਀ഊNOTE: See also the files: fried-foods-msg, eggs-msg, pastries-msg, fried-breads-msg, French-Toast-msg, fried-cheese-msg, cooking-oils-msg, pancakes-msg. ਀ഊKEYWORDS: fried batter frittour fritter pancake ਀ഊ************************************************************************ ਀一伀吀䤀䌀䔀 ⴀഊ ਀吀栀椀猀 昀椀氀攀 椀猀 愀 挀漀氀氀攀挀琀椀漀渀 漀昀 瘀愀爀椀漀甀猀 洀攀猀猀愀最攀猀 栀愀瘀椀渀最 愀 挀漀洀洀漀渀 琀栀攀洀攀 琀栀愀琀 䤀 栀愀瘀攀 挀漀氀氀攀挀琀攀搀 昀爀漀洀 洀礀 爀攀愀搀椀渀最 漀昀 琀栀攀 瘀愀爀椀漀甀猀 挀漀洀瀀甀琀攀爀 渀攀琀眀漀爀欀猀⸀ 匀漀洀攀 洀攀猀猀愀最攀猀 搀愀琀攀 戀愀挀欀 琀漀 ㄀㤀㠀㤀Ⰰ 猀漀洀攀 洀愀礀 戀攀 愀猀 爀攀挀攀渀琀 愀猀 礀攀猀琀攀爀搀愀礀⸀ഊ ਀吀栀椀猀 昀椀氀攀 椀猀 瀀愀爀琀 漀昀 愀 挀漀氀氀攀挀琀椀漀渀 漀昀 昀椀氀攀猀 挀愀氀氀攀搀 匀琀攀昀愀渀✀猀 䘀氀漀爀椀氀攀最椀甀洀⸀ 吀栀攀猀攀 昀椀氀攀猀 愀爀攀 愀瘀愀椀氀愀戀氀攀 漀渀 琀栀攀 䤀渀琀攀爀渀攀琀 愀琀㨀 栀琀琀瀀㨀⼀⼀眀眀眀⸀昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ ਀䤀 栀愀瘀攀 搀漀渀攀 愀 氀椀洀椀琀攀搀 愀洀漀甀渀琀 漀昀 攀搀椀琀椀渀最⸀ 䴀攀猀猀愀最攀猀 栀愀瘀椀渀最 琀漀 搀漀 眀椀琀栀 猀攀瀀愀爀愀琀攀 琀漀瀀椀挀猀 眀攀爀攀 猀漀洀攀琀椀洀攀猀 猀瀀氀椀琀 椀渀琀漀 搀椀昀昀攀爀攀渀琀 昀椀氀攀猀 愀渀搀 猀漀洀攀琀椀洀攀猀 攀砀琀爀愀渀攀漀甀猀 椀渀昀漀爀洀愀琀椀漀渀 眀愀猀 爀攀洀漀瘀攀搀⸀ 䘀漀爀 椀渀猀琀愀渀挀攀Ⰰ 琀栀攀 洀攀猀猀愀最攀 䤀䐀猀 眀攀爀攀 爀攀洀漀瘀攀搀 琀漀 猀愀瘀攀 猀瀀愀挀攀 愀渀搀 爀攀洀漀瘀攀 挀氀甀琀琀攀爀⸀ഊ ਀吀栀攀 挀漀洀洀攀渀琀猀 洀愀搀攀 椀渀 琀栀攀猀攀 洀攀猀猀愀最攀猀 愀爀攀 渀漀琀 渀攀挀攀猀猀愀爀椀氀礀 洀礀 瘀椀攀眀瀀漀椀渀琀猀⸀ 䤀 洀愀欀攀 渀漀 挀氀愀椀洀猀 愀猀 琀漀 琀栀攀 愀挀挀甀爀愀挀礀 漀昀 琀栀攀 椀渀昀漀爀洀愀琀椀漀渀 最椀瘀攀渀 戀礀 琀栀攀 椀渀搀椀瘀椀搀甀愀氀 愀甀琀栀漀爀猀⸀ഊ ਀倀氀攀愀猀攀 爀攀猀瀀攀挀琀 琀栀攀 琀椀洀攀 愀渀搀 攀昀昀漀爀琀猀 漀昀 琀栀漀猀攀 眀栀漀 栀愀瘀攀 眀爀椀琀琀攀渀 琀栀攀猀攀 洀攀猀猀愀最攀猀⸀ 吀栀攀 挀漀瀀礀爀椀最栀琀 猀琀愀琀甀猀 漀昀 琀栀攀猀攀 洀攀猀猀愀最攀猀 椀猀 甀渀挀氀攀愀爀 愀琀 琀栀椀猀 琀椀洀攀⸀ 䤀昀 椀渀昀漀爀洀愀琀椀漀渀 椀猀 瀀甀戀氀椀猀栀攀搀 昀爀漀洀 琀栀攀猀攀 洀攀猀猀愀最攀猀Ⰰ 瀀氀攀愀猀攀 最椀瘀攀 挀爀攀搀椀琀 琀漀 琀栀攀 漀爀椀最椀渀愀琀漀爀⠀猀⤀⸀ഊ ਀吀栀愀渀欀 礀漀甀Ⰰഊ Mark S. Harris AKA: THLord Stefan li Rous ਀                                          匀琀攀昀愀渀 愀琀 昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ************************************************************************ ਀ഊDate: Wed, 13 May 1998 18:04:50 +1000 ਀䘀爀漀洀㨀 䬀椀爀椀攀氀 ☀ 䌀栀爀椀猀 㰀欀椀爀椀攀氀 愀琀 挀礀戀攀爀最愀氀⸀挀漀洀㸀ഊSubject: Re: SC - Frittours ਀ഊWith things like Fritters, I find that if I dry fry them; ie, in a ਀渀漀渀ⴀ猀琀椀挀欀 昀爀礀瀀愀渀 眀椀琀栀 渀漀 漀椀氀Ⰰ 琀栀攀渀 琀栀攀礀 戀漀琀栀 昀爀攀攀稀攀 愀渀搀 爀攀栀攀愀琀 眀攀氀氀⸀ഊYou can make a gigantic batch either before the day, on during the day, ਀愀渀搀 樀甀猀琀 栀攀愀琀 琀栀攀洀 甀瀀 椀渀 琀栀攀 漀瘀攀渀Ⰰ 漀爀 攀瘀攀渀 琀栀攀 洀椀挀爀漀眀愀瘀攀⸀ഊ ਀䬀椀爀椀攀氀ഊ ਀ഊDate: Wed, 13 May 1998 09:56:13 +0100 ਀䘀爀漀洀㨀 ∀夀攀氀搀栀愀洀Ⰰ 䌀愀爀漀氀椀渀攀 匀∀ 㰀挀猀礀㈀　㘀㠀㠀 愀琀 䜀氀愀砀漀圀攀氀氀挀漀洀攀⸀挀漀⸀甀欀㸀ഊSubject: RE: SC - Frittours ਀ഊ> From: LrdRas [SMTP:LrdRas at aol.com] ਀㸀 㰀㰀 䠀漀眀攀瘀攀爀Ⰰ 䤀 愀洀 瀀甀稀稀氀攀搀 戀礀 昀爀椀琀琀攀爀猀Ⰰ 眀栀椀挀栀 愀爀攀 愀 挀漀洀洀漀渀 爀攀挀椀瀀攀 ⴀ㸀㸀ഊ> Common? Please share sourses and/or recipes, please. :) ਀ഊ Common as in frequently occuring. I did a quick look through the ਀爀攀挀椀瀀攀 戀漀漀欀猀 琀漀 栀愀渀搀 氀愀猀琀 渀椀最栀琀 愀渀搀 挀愀洀攀 甀瀀 眀椀琀栀㨀ഊ ਀   䌀椀渀搀礀 刀攀渀昀爀攀眀   ഊ ਀䄀瀀瀀氀攀猀 椀渀 戀愀琀琀攀爀                 䠀愀爀氀攀愀渀 䴀匀 㐀　㄀㘀ഊLeche Vyandez (apples in batter) Harlean MS 279 ਀䈀爀漀眀渀 䘀爀礀攀猀 ⠀戀爀攀愀搀 椀渀 戀愀琀琀攀爀⤀    䠀愀爀氀攀椀愀渀 䴀匀 㐀　㄀㘀ഊLeche Vyandez (apples, figs, haddock and almonds in batter) ਀                                 伀爀搀渀愀渀挀攀 漀昀 倀漀琀琀愀最攀ഊSamacays - cheese and elderflowers in batter ਀䰀漀渀最 䘀爀礀琀甀爀礀猀 ⴀ 挀栀攀攀猀攀 椀渀 戀愀琀琀攀爀ഊLombardy Fritture - meat and cheese ਀        倀氀攀礀渀 䐀攀氀椀琀                             ഊParsnips FC 149 ਀䘀爀礀琀漀爀 漀昀 栀攀爀戀攀猀 䘀䌀 ㄀㔀㄀ഊCrisps (fried batter) Harlean 4016 ਀ഊKings Taste - L Sass from Forme of Cury ਀        䄀瀀瀀氀攀Ⰰ 倀愀爀猀渀椀瀀 漀爀 匀欀椀爀爀椀琀 䘀爀椀琀琀攀爀猀ഊQueens Taste - L Sass - spinach and date fritteurs from Thomas Dawson ਀ഊ Some of these may be duplicates (in that they come from the same ਀洀愀渀甀猀挀爀椀瀀琀⤀ 戀甀琀 琀栀攀爀攀 愀爀攀 猀椀最渀昀椀挀愀渀琀 瘀愀爀椀愀琀椀漀渀猀 椀渀 琀栀攀 猀漀甀爀挀攀Ⰰ 猀漀 洀愀礀ഊrepresent variations of the recipe in the manuscript. ਀ഊ Lots of variety, frequently occuring (and I'm not even counting ਀攀渀搀漀爀椀渀最 甀猀椀渀最 愀 戀愀琀琀攀爀 漀瘀攀爀Ⰰ 猀愀礀Ⰰ 洀攀愀琀 戀愀氀氀猀⤀⸀ഊ ਀㸀 䰀愀猀琀 䌀氀愀猀栀 漀昀 琀栀攀 倀攀漀渀猀Ⰰ 䤀 搀椀搀Ⰰ 漀爀 爀愀琀栀攀爀 琀爀椀攀搀 琀漀 搀漀 愀瀀瀀氀攀 昀爀椀琀琀漀甀爀ⴀ氀椀欀攀ഊ> thingies and found that it was impossible to keep up with the demand. So I ਀㸀 眀漀甀氀搀 琀攀渀搀 琀漀 戀攀氀椀攀瘀攀 琀栀愀琀 琀礀栀攀礀 眀攀爀攀 渀漀琀 猀攀爀瘀攀搀 琀漀 琀栀攀 洀愀猀猀攀猀 戀甀琀 爀愀琀栀攀爀 甀猀攀搀ഊ> at more formal intimate get togethers although I have no documentation for ਀㸀 琀栀椀猀⸀ഊ ਀        䤀✀瘀攀 搀漀渀攀 挀栀攀攀猀攀Ⰰ 愀瀀瀀氀攀 愀渀搀 瀀愀爀猀渀椀瀀 昀爀椀琀琀攀爀猀 ⠀猀攀瀀愀爀愀琀攀⤀ 漀渀 搀椀昀昀攀爀攀渀琀ഊoccasions, and on each occasion found it very difficult to keep up with ਀搀攀洀愀渀搀⸀  吀栀攀 氀愀猀琀 琀椀洀攀 䤀 猀攀爀瘀攀搀 瀀愀爀猀渀椀瀀 昀爀椀琀琀攀爀猀 䤀 琀栀椀渀欀 琀栀攀礀 眀漀甀氀搀 栀愀瘀攀ഊkept on eating as long as I produced them! I think they were either served ਀漀渀氀礀 琀漀 琀栀攀 琀漀瀀 琀愀戀氀攀 漀爀 瀀爀椀瘀椀氀礀Ⰰ 䤀 眀漀渀搀攀爀攀搀 椀昀 愀渀礀漀渀攀 攀氀猀攀 栀愀搀 愀渀礀ഊviews/evidence. ਀ഊ On the other hand, quite a lot of the recipes we have are for the ਀猀椀挀欀Ⰰ 猀漀 瀀爀攀猀甀洀愀戀氀礀 眀攀爀攀渀✀琀 猀攀爀瘀攀搀 愀琀 最攀渀攀爀愀氀氀礀Ⰰ 戀甀琀 椀渀 猀洀愀氀氀 焀甀愀渀琀椀琀椀攀猀 琀漀ഊthe sick room. Perhaps fritters were to tempt the appetite? ਀ഊ Caroline ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㄀㈀ 䴀愀礀 ㄀㤀㤀㠀 ㈀㈀㨀㌀㘀㨀　㄀ ⴀ　㜀　　䘀爀漀洀㨀 搀愀瘀椀搀 昀爀椀攀搀洀愀渀 㰀搀搀昀爀 愀琀 戀攀猀琀⸀挀漀洀㸀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䘀爀椀琀琀漀甀爀猀䄀琀 㠀㨀㔀　 䄀䴀 ⴀ　㐀　　 㔀⼀㄀㈀⼀㤀㠀Ⰰ 䰀爀搀刀愀猀 眀爀漀琀攀㨀㸀䌀漀洀洀漀渀㼀 倀氀攀愀猀攀 猀栀愀爀攀 猀漀甀爀猀攀猀 愀渀搀⼀漀爀 爀攀挀椀瀀攀猀Ⰰ 瀀氀攀愀猀攀⸀ 㨀ⴀ⤀吀栀攀爀攀 椀猀 愀 眀栀漀氀攀 栀攀愀瀀 漀昀 昀爀椀琀琀攀爀⼀昀爀椀攀搀 瀀愀猀琀爀礀 爀攀挀椀瀀攀猀 椀渀 琀栀攀 䴀椀猀挀攀氀氀愀渀礀㬀漀爀椀最椀渀愀氀 猀漀甀爀挀攀猀 椀渀挀氀甀搀攀 ㄀㐀琀栀 愀渀搀 ㄀㔀琀栀 挀⸀ 䔀渀最氀椀猀栀Ⰰ 倀氀愀琀椀渀愀 ⠀栀攀 挀愀氀氀猀 琀栀攀洀昀爀椀挀愀琀攀氀氀愀攀⤀Ⰰ 愀渀搀 ⠀搀攀瀀攀渀搀椀渀最 漀渀 栀漀眀 礀漀甀 搀攀昀椀渀攀 昀爀椀琀琀攀爀⤀ 䤀猀氀愀洀椀挀⸀㸀䰀愀猀琀 䌀氀愀猀栀 漀昀 琀栀攀 倀攀漀渀猀Ⰰ 䤀 搀椀搀Ⰰ 漀爀 爀愀琀栀攀爀 琀爀椀攀搀 琀漀 搀漀 愀瀀瀀氀攀 昀爀椀琀琀漀甀爀ⴀ氀椀欀攀㸀琀栀椀渀最椀攀猀 愀渀搀 昀漀甀渀搀 琀栀愀琀 椀琀 眀愀猀 椀洀瀀漀猀猀椀戀氀攀 琀漀 欀攀攀瀀 甀瀀 眀椀琀栀 琀栀攀 搀攀洀愀渀搀⸀ 匀漀 䤀㸀眀漀甀氀搀 琀攀渀搀 琀漀 戀攀氀椀攀瘀攀 琀栀愀琀 琀礀栀攀礀 眀攀爀攀 渀漀琀 猀攀爀瘀攀搀 琀漀 琀栀攀 洀愀猀猀攀猀 戀甀琀 爀愀琀栀攀爀 甀猀攀搀㸀愀琀 洀漀爀攀 昀漀爀洀愀氀 椀渀琀椀洀愀琀攀 最攀琀 琀漀最攀琀栀攀爀猀 愀氀琀栀漀甀最栀 䤀 栀愀瘀攀 渀漀 搀漀挀甀洀攀渀琀愀琀椀漀渀 昀漀爀㸀琀栀椀猀⸀㸀㸀刀愀猀吀栀攀 氀愀爀最攀猀琀 昀攀愀猀琀 䤀 栀愀瘀攀 搀漀渀攀 昀爀椀琀琀攀爀猀 昀漀爀 眀愀猀 愀戀漀甀琀 㔀　 瀀攀漀瀀氀攀Ⰰ 䤀 琀栀椀渀欀Ⰰ愀渀搀 琀栀愀琀 眀漀爀欀攀搀⸀  䘀漀爀 洀漀爀攀 瀀攀漀瀀氀攀Ⰰ 礀漀甀 洀椀最栀琀 栀愀瘀攀 愀 昀爀椀琀琀攀爀 愀猀猀攀洀戀氀礀 氀椀渀攀爀甀渀渀椀渀最 椀渀 琀栀攀 欀椀琀挀栀攀渀Ⰰ 眀椀琀栀 猀攀爀瘀攀爀猀 眀栀椀猀欀椀渀最 琀栀攀洀 愀眀愀礀 愀猀 猀漀漀渀 愀猀 琀栀攀礀 愀爀攀爀攀愀搀礀Ⰰ 猀琀愀爀琀椀渀最 眀椀琀栀 栀椀最栀 琀愀戀氀攀㬀 礀漀甀 眀漀甀氀搀 渀攀攀搀 愀 昀愀椀爀 愀洀漀甀渀琀 漀昀 愀瘀愀椀氀愀戀氀攀挀漀漀欀猀✀ 琀椀洀攀 愀渀搀 愀 昀爀攀攀 猀琀漀瘀攀 琀漀 洀愀渀愀最攀 琀栀椀猀⸀䔀氀椀稀愀戀攀琀栀⼀䈀攀琀琀礀 䌀漀漀欀ഊ ਀ഊDate: Thu, 14 May 1998 19:57:15 +1000 ਀䘀爀漀洀㨀 刀漀戀礀渀 倀爀漀戀攀爀琀 㰀爀漀戀礀渀⸀瀀爀漀戀攀爀琀 愀琀 氀愀眀瀀漀椀渀琀⸀挀漀洀⸀愀甀㸀ഊSubject: Re: SC - Frittours ਀ഊAt 08:50 AM 12/05/98 EDT, Ras wrote: ਀㸀㰀㰀 䠀漀眀攀瘀攀爀Ⰰ 䤀 愀洀 瀀甀稀稀氀攀搀 戀礀 昀爀椀琀琀攀爀猀Ⰰ 眀栀椀挀栀 愀爀攀 愀 挀漀洀洀漀渀 爀攀挀椀瀀攀 ⴀ㸀㸀ഊ> ਀㸀䌀漀洀洀漀渀㼀 倀氀攀愀猀攀 猀栀愀爀攀 猀漀甀爀猀攀猀 愀渀搀⼀漀爀 爀攀挀椀瀀攀猀Ⰰ 瀀氀攀愀猀攀⸀ 㨀ⴀ⤀ഊ ਀吀栀攀 伀爀椀最椀渀愀氀 䴀攀搀椀琀攀爀爀愀渀攀愀渀 䌀甀椀猀椀渀攀 栀愀猀 爀攀挀椀瀀椀攀猀 昀漀爀 䌀栀攀攀猀攀 昀爀椀琀琀攀爀猀Ⰰ 伀渀椀漀渀ഊand herb fritters, Pancetta dn herb fritters, The Emperor's fritters ਀⠀爀椀挀漀琀琀愀 愀渀搀 瀀椀渀攀 渀甀琀猀⤀Ⰰ 䄀瀀瀀氀攀 昀爀椀琀琀攀爀猀 愀渀搀 刀椀挀攀 昀爀琀琀攀爀猀⸀ഊ ਀䤀✀瘀攀 琀爀椀攀搀 琀栀攀 氀愀猀琀 琀栀爀攀攀Ⰰ 愀氀氀 漀昀 眀栀椀挀栀 眀攀爀攀 最漀漀搀⸀ഊ ਀䬀椀爀椀攀氀✀猀 洀愀欀攀 椀渀 愀搀瘀愀渀挀攀 愀渀搀 爀攀栀攀愀琀 猀礀猀琀攀洀 椀猀 琀栀攀 漀渀氀礀 眀愀礀 琀漀 猀攀爀瘀攀 氀愀爀最攀ഊnumbers, but I reheat in a high oven, rather than a microwave which can ਀琀漀甀最栀攀渀 琀栀攀 琀攀砀琀甀爀攀⸀ 䤀昀 礀漀甀 栀愀瘀攀 愀挀挀攀猀猀 琀漀 愀 瀀爀漀昀攀猀猀椀漀渀愀氀 欀椀琀挀栀攀渀 ⠀栀漀 栀漀⤀ⰀഊI'd undercook, then use the deep fryer to reheat and recrisp. ਀ഊRowan ਀ഊ ਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㄀㔀 䴀愀礀 ㄀㤀㤀㠀 　㤀㨀　㠀㨀㈀㤀 ⬀㄀　　　ഊFrom: Robyn Probert ਀匀甀戀樀攀挀琀㨀 刀䔀㨀 匀䌀 ⴀ 䘀爀椀琀琀漀甀爀猀ഊ ਀䄀琀 　㄀㨀㌀㘀 倀䴀 ㄀㐀⼀　㔀⼀㤀㠀 ⬀　㄀　　Ⰰ 䌀愀爀漀氀椀渀攀 眀爀漀琀攀㨀ഊ>Sorry, I meant 'how were they served in period - ie under period ਀㸀挀漀渀搀椀琀椀漀渀猀✀Ⰰ 渀漀琀 栀漀眀 琀漀 猀攀爀瘀攀 氀愀爀最攀 焀甀愀渀琀椀琀椀攀猀 琀漀搀愀礀℀ഊ ਀䄀栀Ⰰ 猀漀爀爀礀 䤀 洀椀猀甀渀搀攀爀猀琀漀漀搀 礀漀甀 洀礀 氀愀搀礀⸀ 䤀 最甀攀猀猀 琀栀攀爀攀 洀椀最栀琀 戀攀 猀攀瘀攀爀愀氀 愀渀猀眀攀爀猀⸀⸀⸀ഊ ਀⠀㄀⤀ 圀椀琀栀 愀 氀愀爀最攀 渀甀洀戀攀爀 漀昀 欀椀琀挀栀攀渀 猀琀愀昀昀 礀漀甀 挀漀甀氀搀 栀愀瘀攀 猀攀瘀攀爀愀氀 瀀攀漀瀀氀攀ഊmaking frittours at once and serving them forth as they were made. Certainly ਀琀栀攀  眀漀漀搀挀甀琀猀⼀瀀椀挀琀甀爀攀猀 漀昀 氀愀爀最攀 欀椀琀挀栀攀渀猀 猀攀攀洀 琀漀 戀攀 眀攀氀氀 猀琀漀挀欀攀搀 眀椀琀栀 猀琀愀昀昀⸀ഊ(2) Although I agree they are best hot, they are still good warm and they ਀挀愀渀 戀攀 欀攀瀀琀 眀愀爀洀 眀栀椀氀攀 漀琀栀攀爀 戀愀琀挀栀攀猀 愀爀攀 戀攀椀渀最 挀漀漀欀攀搀ഊ(3) How many people were being fed anyway? Frittours for 50 is not too bad ਀眀椀琀栀 ㈀ 瀀攀漀瀀氀攀Ⰰ 椀琀✀猀 栀漀琀 昀爀椀琀琀漀甀爀猀 昀漀爀 ㌀　　 琀栀愀琀✀猀 琀栀攀 瀀爀漀戀氀攀洀⸀ഊ(4) Why should our "hold and reheat" ideas be modern and not used earlier, ਀攀瘀攀渀 椀昀 琀栀攀礀 甀猀攀搀 搀椀昀昀攀爀攀渀琀 爀攀ⴀ栀攀愀琀椀渀最 漀瀀琀椀漀渀猀㼀 ⠀愀氀琀栀漀甀最栀 搀攀攀瀀 昀爀礀椀渀最 眀愀猀ഊused then as now even if microwaves were not :) ਀ഊRowan ਀ഊ ਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㄀㔀 䴀愀礀 ㄀㤀㤀㠀 　㐀㨀㈀㤀㨀㐀㈀ 䜀䴀吀ഊFrom: korny at zikzak.net (Kornelis Sietsma) ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䘀爀椀琀琀漀甀爀猀ഊ ਀伀渀 䘀爀椀Ⰰ ㄀㔀 䴀愀礀 ㄀㤀㤀㠀 　㤀㨀　㠀㨀㈀㤀 ⬀㄀　　　Ⰰ 刀漀戀礀渀 倀爀漀戀攀爀琀 眀爀漀琀攀㨀ഊ>(3) How many people were being fed anyway? Frittours for 50 is not too bad ਀㸀眀椀琀栀 ㈀ 瀀攀漀瀀氀攀Ⰰ 椀琀✀猀 栀漀琀 昀爀椀琀琀漀甀爀猀 昀漀爀 ㌀　　 琀栀愀琀✀猀 琀栀攀 瀀爀漀戀氀攀洀⸀ഊ ਀䐀攀昀椀渀椀琀攀氀礀⸀  圀攀 搀椀搀 昀爀椀琀琀漀甀爀猀 昀漀爀 㜀　 瀀攀漀瀀氀攀Ⰰ 眀椀琀栀 愀 瀀爀漀搀甀挀琀椀漀渀 氀椀渀攀ഊapproach - one person made them from the mix, one person fried them, and ਀漀渀攀 瀀攀爀猀漀渀 猀攀爀瘀攀搀 琀栀攀洀 琀漀 攀愀挀栀 琀愀戀氀攀 愀猀 猀漀漀渀 愀猀 愀 戀愀琀挀栀 眀攀爀攀 搀漀渀攀⸀  吀栀攀礀ഊdidn't come out all at once, but they didn't take all that long - and ਀愀渀礀琀栀椀渀最 搀攀攀瀀 昀爀椀攀搀 椀猀 洀甀挀栀 渀椀挀攀爀 眀栀攀渀 攀愀琀攀渀 栀漀琀Ⰰ 椀洀栀漀⸀ഊ ਀ⴀ ⴀ䬀漀爀渀礀ഊ- -- ਀圀椀氀氀椀愀洀 䈀攀欀眀椀琀栀 䴀䬀䄀 䬀漀爀渀攀氀椀猀 匀椀攀琀猀洀愀 簀 栀琀琀瀀㨀⼀⼀稀椀欀稀愀欀⸀渀攀琀⼀縀欀漀爀渀礀ഊ ਀ഊDate: Thu, 14 May 1998 23:28:23 -0700 ਀䘀爀漀洀㨀 搀愀瘀椀搀 昀爀椀攀搀洀愀渀 㰀搀搀昀爀 愀琀 戀攀猀琀⸀挀漀洀㸀ഊSubject: RE: SC - Frittours ਀ഊRowan asks: ਀ഊ>(4) Why should our "hold and reheat" ideas be modern and not used earlier, ਀㸀攀瘀攀渀 椀昀 琀栀攀礀 甀猀攀搀 搀椀昀昀攀爀攀渀琀 爀攀ⴀ栀攀愀琀椀渀最 漀瀀琀椀漀渀猀㼀 ⠀愀氀琀栀漀甀最栀 搀攀攀瀀 昀爀礀椀渀最 眀愀猀ഊ>used then as now even if microwaves were not :) ਀㸀ഊ>On the last, has anyone come across such instructions in period recipes? ਀ഊI've just looked through our worked-up fritter recipes. Almost all of the ਀漀渀攀猀 眀椀琀栀 愀渀礀 猀攀爀瘀椀渀最 椀渀猀琀爀甀挀琀椀漀渀猀 猀愀礀 ∀猀攀爀瘀攀 椀琀 昀漀爀琀栀 栀漀琀⸀∀  䤀渀 琀栀攀 漀渀攀ഊexception, you take the fritters after frying, pour over a honey-wine ਀洀椀砀琀甀爀攀Ⰰ 愀渀搀 戀愀欀攀㬀 䤀 愀猀猀甀洀攀 琀栀椀猀 椀猀 琀漀 氀攀琀 琀栀攀 栀漀渀攀礀 猀漀愀欀 椀渀 眀栀椀氀攀 欀攀攀瀀椀渀最ഊit hot. ਀ഊFrytour Blaunched ਀䌀甀爀礀攀 漀渀 䤀渀最氀礀猀挀栀 瀀⸀ ㄀㌀㈀ ⠀䘀漀爀洀 漀昀 䌀甀爀礀 渀漀⸀ ㄀㔀㌀⤀ഊ ਀吀愀欀攀 愀氀洀愀甀渀搀攀猀 戀氀愀甀渀挀栀攀搀Ⰰ 愀渀搀 最爀礀渀搀攀 栀攀洀 愀氀 琀漀 搀漀甀猀琀 眀椀琀栀漀甀琀攀渀 攀渀礀 氀礀挀漀甀爀⸀ഊDo therto poudour of gyngeuer, sugur, and salt; do thise in a thynne foile. ਀䌀氀漀猀攀 椀琀 琀栀攀爀椀渀渀攀 昀愀猀琀Ⰰ 愀渀搀 昀爀礀攀 椀琀 椀渀 漀椀氀攀㬀 挀氀愀爀椀昀椀攀 栀漀渀礀 眀椀琀栀 眀礀渀攀Ⰰ ☀ഊbake it therwith. [end of original; thorns replaced with th] ਀ഊ1/2 lb blanched almonds ਀㄀⼀㈀ 琀 最椀渀最攀爀ഊ1 T sugar ਀猀挀愀渀琀 ㄀⼀㐀 琀 猀愀氀琀ഊpastry: 2 c flour, water ਀漀椀氀ഊ2/3 c honey ਀㄀⼀㐀 挀 刀栀椀渀攀 眀椀渀攀ഊGrind almonds thoroughly: 1/2 lb = 1 1/2 c whole = 2 c ground. Stir ਀琀漀最攀琀栀攀爀 眀椀琀栀 最椀渀最攀爀Ⰰ 猀甀最愀爀 愀渀搀 猀愀氀琀⸀ 䴀椀砀 昀氀漀甀爀 眀椀琀栀 攀渀漀甀最栀 眀愀琀攀爀 琀漀 洀愀欀攀 愀ഊslightly sticky dough. Roll out dough very thin and cut into 2" squares. ਀倀氀愀挀攀 愀 栀攀愀瀀攀搀 琀攀愀猀瀀漀漀渀 漀昀 最爀漀甀渀搀 愀氀洀漀渀搀 洀椀砀 漀渀 攀愀挀栀 搀漀甀最栀 猀焀甀愀爀攀⸀ 䘀漀氀搀ഊcorners to center and seal. Fry in 1/2"-1" of oil in a frying pan until ਀戀爀漀眀渀Ⰰ 搀爀愀椀渀 漀渀 瀀愀瀀攀爀 琀漀眀攀氀猀Ⰰ 琀栀攀渀 瀀氀愀挀攀 椀渀 戀愀欀椀渀最 瀀愀渀⸀ 䠀攀愀琀 栀漀渀攀礀 愀渀搀 眀椀渀攀ഊtogether; pour over fritters and bake at 350° for 10 minutes. ਀ഊElizabeth/Betty Cook ਀ഊ ਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㄀㔀 䴀愀礀 ㄀㤀㤀㠀 ㄀㄀㨀㄀　㨀㈀㌀ ⴀ　㐀　　ഊFrom: Christi Redeker ਀匀甀戀樀攀挀琀㨀 刀䔀㨀 匀䌀 ⴀ 䘀爀椀琀琀漀甀爀猀ഊ ਀刀愀猀Ⰰഊ ਀䠀漀眀 挀漀甀氀搀 礀漀甀 昀漀爀最攀琀 洀礀 䠀愀洀 昀爀椀琀琀攀爀 搀椀猀挀漀甀爀猀攀 愀戀漀甀琀 愀 洀漀渀琀栀 愀渀搀 愀 栀愀氀昀 愀最漀⸀ഊThe Original Mediterranean Cuisine has an excellent recipe for Ham fritters ਀愀渀搀 眀攀 昀爀椀攀搀 攀洀 甀瀀 愀渀搀 猀攀爀瘀攀搀 琀栀攀洀 椀渀 愀 猀攀挀漀渀搀 挀漀甀爀猀攀 漀昀 愀 昀攀愀猀琀⸀  䔀瘀攀爀礀漀渀攀ഊloved them! ਀ഊJust so you all know I am not a spoon tease I don't have the recipe on hand ਀戀甀琀 椀琀 眀愀猀 䤀 戀攀氀椀攀瘀攀Ⰰ 瀀愀渀挀攀琀琀愀Ⰰ 昀爀攀猀栀 挀栀攀攀猀攀 ⠀眀攀 甀猀攀搀 爀椀挀漀琀琀愀⤀Ⰰ 最漀漀搀 栀攀爀戀猀Ⰰഊeggs and flour. Use enough flour to stick them together and this is a ਀眀漀渀搀攀爀昀甀氀 爀攀挀椀瀀攀℀ഊ ਀䴀甀爀欀椀愀氀ഊ ਀ഊDate: Mon, 18 May 1998 17:32:35 +1000 ਀䘀爀漀洀㨀 刀漀戀礀渀 倀爀漀戀攀爀琀 㰀爀漀戀礀渀⸀瀀爀漀戀攀爀琀 愀琀 氀愀眀瀀漀椀渀琀⸀挀漀洀⸀愀甀㸀ഊSubject: RE: SC - Frittours ਀ഊAt 11:10 AM 15/05/98 -0400, Murkial wrote: ਀㸀䨀甀猀琀 猀漀 礀漀甀 愀氀氀 欀渀漀眀 䤀 愀洀 渀漀琀 愀 猀瀀漀漀渀 琀攀愀猀攀 䤀 搀漀渀✀琀 栀愀瘀攀 琀栀攀 爀攀挀椀瀀攀 漀渀 栀愀渀搀ഊ>but it was I believe, pancetta, fresh cheese (we used ricotta), good herbs, ਀㸀攀最最猀 愀渀搀 昀氀漀甀爀⸀  唀猀攀 攀渀漀甀最栀 昀氀漀甀爀 琀漀 猀琀椀挀欀 琀栀攀洀 琀漀最攀琀栀攀爀 愀渀搀 琀栀椀猀 椀猀 愀ഊ>wonderful recipe! ਀ഊBarbara Santich's erdaction in her book used: ਀㌀ 吀戀猀瀀 挀栀漀瀀瀀攀搀 挀漀漀欀攀搀 栀愀洀ഊ100 g ricotta ਀㈀ 吀戀猀瀀 攀愀挀栀 挀栀漀瀀瀀攀搀 瀀愀爀猀氀攀礀Ⰰ 洀椀渀琀Ⰰ 戀愀猀椀氀ഊ1 Tbsp flour ਀㄀ 攀最最 眀栀椀琀攀Ⰰ 氀椀最栀琀氀礀 戀攀愀琀攀渀ഊoil for deep frying ਀ഊRowan (who now has half her SCA cooking library at work...) ਀ഊ ਀䐀愀琀攀㨀 匀甀渀Ⰰ 㔀 䨀甀氀 ㄀㤀㤀㠀 ㄀㠀㨀㈀㈀㨀㌀㈀ ⴀ　㔀　　ഊFrom: allilyn at juno.com (LYN M PARKINSON) ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 瀀攀爀椀漀搀 猀渀愀挀欀 昀漀漀搀猀㼀 ⠀眀愀猀 挀漀爀渀 挀栀椀瀀猀⤀ഊ ਀㸀䠀漀眀 愀戀漀甀琀 昀爀椀琀琀攀爀猀㼀  䰀漀琀猀 漀昀 琀栀漀猀攀 椀渀 愀 渀甀洀戀攀爀 漀昀 猀漀甀爀挀攀猀⸀ഊ ਀䠀攀爀攀✀猀 漀渀攀Ⰰ 愀 氀椀琀琀氀攀 氀愀琀攀Ⰰ 昀爀漀洀 䰀愀嘀愀爀攀渀渀攀Ⰰ 琀栀愀琀 礀漀甀 猀栀漀甀氀搀 氀椀欀攀Ⰰ 愀猀 礀漀甀ഊwere looking recently, for frog recipes. Is this the precursor of ਀戀甀昀昀愀氀漀 眀椀渀最猀㼀㼀㼀㼀  吀栀椀猀 椀猀 昀爀漀洀 琀栀攀 䘀愀氀挀漀渀眀漀漀搀 倀爀攀猀猀 刀攀瀀爀椀渀琀⸀ഊ ਀䘀爀椀琀琀攀爀猀 漀昀 昀爀漀最猀⸀ഊ ਀        䌀栀漀漀猀攀 琀栀攀 昀椀渀攀猀琀 愀渀搀 琀栀攀 戀椀最最攀猀琀Ⰰ 搀爀攀猀猀 琀栀攀洀 挀栀攀爀爀椀攀 氀椀欀攀Ⰰ 琀栀愀琀ഊis to say, scrape the thigs (sic) of your frogs, so that the bone be ਀挀氀攀愀渀 愀琀 漀渀攀 攀渀搀Ⰰ 眀栀椀琀攀渀 琀栀攀洀 愀 瘀攀爀礀 氀椀琀琀氀攀Ⰰ 愀渀搀 搀爀礀 琀栀攀洀㬀 洀愀欀攀 愀 瀀愀猀琀攀ഊwith flowre, salt, milk, white cheese, of each a very little; stamp all ਀椀渀 愀 洀漀爀琀愀爀Ⰰ 愀渀搀 洀愀欀攀 椀琀 氀椀焀甀椀搀Ⰰ 甀渀琀椀氀氀 椀琀 戀攀 氀椀欀攀 愀 瀀愀猀琀攀 昀漀爀 昀爀椀琀琀攀爀猀㬀ഊtake your frogs by the bone end, and dip them in, and put them in very ਀栀漀琀 戀甀琀琀攀爀Ⰰ 昀爀礀 琀栀攀洀 愀猀 昀爀椀琀琀攀爀猀Ⰰ 愀渀搀 猀攀爀瘀攀 最愀爀渀椀猀栀攀搀 眀椀琀栀 昀爀礀攀搀 瀀愀爀猀氀攀礀⸀ഊ ਀䄀氀氀椀猀漀渀ഊ ਀ഊDate: Mon, 6 Jul 1998 23:38:39 EDT ਀䘀爀漀洀㨀 䐀椀愀渀愀䘀椀漀渀愀 愀琀 愀漀氀⸀挀漀洀ഊSubject: Re: SC - OOP & OT - The Twins!!! ਀ഊ"Frytour Blaunched ਀ഊCurye on Inglysch p. 132 (Form of Cury no. 153) ਀ഊTake almaundes blaunched, and grynde hem al to doust withouten eny lycour. Do ਀⬀ 攀爀琀漀 瀀漀甀搀漀甀爀 漀昀 最礀渀最攀甀攀爀Ⰰ 猀甀最甀爀Ⰰ 愀渀搀 猀愀氀琀㬀 搀漀 ⬀ 椀猀攀 椀渀 愀 琀栀礀渀渀攀 昀漀椀氀攀⸀ 䌀氀漀猀攀ഊit + erinne fast, and frye it in oile; clarifie hony with wyne, & bake it + ਀攀爀眀椀琀栀⸀ഊ ਀                䰀搀礀 䐀椀愀渀愀ഊ ਀ഊDate: Sat, 11 Jul 1998 07:13:16 -0500 ਀䘀爀漀洀㨀 ∀䐀攀挀欀攀爀Ⰰ 吀攀爀爀礀 䐀⸀∀ 㰀吀攀爀爀礀䐀 愀琀 䠀攀愀氀琀栀⸀匀琀愀琀攀⸀伀䬀⸀唀匀㸀ഊSubject: RE: SC - period snack foods? (was corn chips) ਀ഊ> Aren't frittours served warm or hot? I was thinking of cold snack foods. ਀㸀ഊ> What is a good definition for frittours? I started a file on frittours ਀㸀 愀昀琀攀爀 琀栀攀 洀攀猀猀愀最攀猀 漀渀 栀攀爀攀 愀戀漀甀琀 琀栀攀洀⸀ 䈀甀琀 愀猀 䤀✀瘀攀 猀琀愀爀琀攀搀 昀椀氀攀椀渀最 猀琀甀昀昀ഊ> in there, I've realized I don't have a good idea of what makes something ਀㸀 愀 昀爀椀琀琀攀爀 ⠀漀爀 昀爀椀琀琀漀甀爀⤀ 漀爀 渀漀琀⸀ 䄀 瀀愀渀挀愀欀攀ⴀ氀椀欀攀 琀栀椀渀最 眀椀琀栀 氀甀洀瀀猀 漀昀ഊ> something else mixed in? :-) If it isn't mixed in, wouldn't that be ਀㸀 愀 挀爀攀瀀攀㼀ഊ> Stefan li Rous ਀ഊThe chief differences are in technique and goals. Fritters are deep fried, ਀眀栀椀氀攀 挀爀攀瀀攀猀 愀爀攀 挀漀漀欀攀搀 漀渀 愀 氀椀最栀琀 漀椀氀攀搀 瀀愀渀⸀  䌀爀攀瀀攀猀 愀爀攀 瀀愀渀 戀爀攀愀搀猀 洀愀搀攀ഊfrom batter to be filled, fritters, in general, other foods dipped in ਀戀愀琀琀攀爀⸀  䴀漀搀攀爀渀 昀爀椀琀琀攀爀猀 眀漀甀氀搀 氀椀欀攀氀礀 椀渀挀氀甀搀攀 戀愀琀琀攀爀攀搀 洀甀猀栀爀漀漀洀猀Ⰰ 戀爀攀愀搀攀搀ഊzucchini and cheese sticks. ਀ഊBear ਀ഊ ਀䐀愀琀攀㨀 匀愀琀Ⰰ ㄀㄀ 䨀甀氀 ㄀㤀㤀㠀 ㈀㄀㨀㌀㤀㨀㔀㐀 䔀䐀吀ഊFrom: LrdRas at aol.com ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 瀀攀爀椀漀搀 猀渀愀挀欀 昀漀漀搀猀㼀 ⠀眀愀猀 挀漀爀渀 挀栀椀瀀猀⤀ഊ ਀䴀漀爀搀漀渀渀愀㈀㈀ 愀琀 愀漀氀⸀挀漀洀 眀爀椀琀攀猀㨀ഊ<< Hmmm, I don't know what medieval cooks called a frittour. ਀ 䈀甀琀 䤀 猀甀猀瀀攀挀琀 椀琀 眀愀猀 焀甀椀琀攀 愀 戀椀琀 氀椀欀攀 眀栀愀琀 洀礀 䄀甀渀琀 刀甀琀栀 挀愀氀氀猀 愀 昀爀椀琀琀攀爀 愀渀搀ഊmy Big Mama called a fried pie, >> ਀ഊThis may be a regional aberration. I looked through all of my cookery books ਀愀渀搀 眀椀琀栀漀甀琀 昀愀椀氀 愀 ∀昀爀椀琀琀漀甀爀∀ 眀愀猀 戀愀猀椀挀愀氀氀礀 愀 戀愀琀琀攀爀 眀椀琀栀 洀攀愀琀Ⰰ 瘀攀最椀攀猀 漀爀ഊfruit mixed in which was then fried or deep fried. I found no reference to any ਀眀爀愀瀀 愀爀漀甀渀搀 搀漀甀最栀 戀攀椀渀最 爀攀昀攀爀爀攀搀 琀漀 戀礀 琀栀椀猀 琀攀爀洀⸀ഊ ਀䄀✀愀焀氀 ⠀瀀爀漀渀漀甀渀挀攀搀 刀愀猀⤀ഊ ਀ഊDate: Fri, 17 Jul 1998 15:46:41 -0800From: david friedman Subject: Fritters (was: SC - period snack foods?)Mordonna described what her family calls fritters, and Ras responded:>>This may be a regional aberration. I looked through all of my cookery books>and without fail a "frittour" was basically a batter with meat, vegies or>fruit mixed in which was then fried or deep fried. I found no reference to any>wrap around dough being referred to by this term.>I am curious if any one has any info along these lines. Thanks in advance.For a period example:Frytour BlaunchedCurye on Inglysch p. 132 (Form of Cury no. 153)Take almaundes blaunched, and grynde hem al to doust withouten eny lycour.Do therto poudour of gyngeuer, sugur, and salt; do thise in a thynne foile.Close it therinne fast, and frye it in oile; clarifie hony with wyne, &bake it therwith. [end of original; thorns replaced with th]1/2 lb blanched almonds1/2 t ginger1 T sugarscant 1/4 t saltpastry: 2 c flour, wateroil2/3 c honey1/4 c Rhine wineGrind almonds thoroughly: 1/2 lb = 1 1/2 c whole = 2 c ground. Stirtogether with ginger, sugar and salt. Mix flour with enough water to make aslightly sticky dough. Roll out dough very thin and cut into 2" squares.Place a heaped teaspoon of ground almond mix on each dough square. Foldcorners to center and seal. Fry in 1/2"-1" of oil in a frying pan untilbrown, drain on paper towels, then place in baking pan. Heat honey and winetogether; pour over fritters and bake at 350° for 10 minutes.Elizabeth/Betty Cook ਀ഊDate: Sat, 18 Jul 1998 07:50:21 -0400From: Philip & Susan Troy Subject: Re: Fritters (was: SC - period snack foods?)Mordonna22 at aol.com wrote:> ddfr at best.com writes:> <<> Grind almonds thoroughly: 1/2 lb = 1 1/2 c whole = 2 c ground. Stir> together with ginger, sugar and salt. Mix flour with enough water to make a> slightly sticky dough. Roll out dough very thin and cut into 2" squares.> Place a heaped teaspoon of ground almond mix on each dough square. Fold> corners to center and seal. Fry in 1/2"-1" of oil in a frying pan until> brown, drain on paper towels, then place in baking pan. Heat honey and wine> together; pour over fritters and bake at 350° for 10 minutes.>> Elizabeth/Betty Cook> >>>> YES ! ! !> Or use stewed fruit, or fruit jam, or freshly sugared fruit, or savory meats> instead of the almond paste.>> MordonnaI think this falls into the "exception-that-proves-the-rule"category...fritters are named for the fact that they are fried, andtechnically, anything fried could be called a fritter. Unless there areseveral more examples such as the one you describe above, then dishes offritters wrapped in dough, being called fritters, are in the _extreme_minority compared to fritters made from various batters. If you isolatethe dishes made wrapped in dough, you'll find they are more commonlyknown as ryschews or rissoles in English or French. Which is interestingbecause in some ways the recipe above sounds more like something out ofEin Buoch Von Guter Spise...probably the final baking that brings it tomind: it sounds a bit like a krapfen.Adamantius ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㈀㔀 䨀愀渀 ㄀㤀㤀㤀 ㄀㄀㨀㌀㄀㨀㌀㔀 ⴀ　㘀　　ഊFrom: "Jennifer D. Miller" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 倀氀愀琀椀渀愀 ⴀ 焀甀攀猀琀椀漀渀猀ഊ ਀㸀䘀漀爀 欀攀攀瀀椀渀最 昀爀椀琀琀攀爀猀 栀漀琀Ⰰ 䤀 眀漀渀搀攀爀 椀昀 礀漀甀 挀漀甀氀搀 甀猀攀 愀渀 攀氀攀挀琀爀椀挀 爀漀愀猀琀攀爀ഊ>on warm, or low, with the fritters in layers separated by paper towels, ਀㸀漀爀 戀爀漀眀渀 瀀愀瀀攀爀㼀  伀甀爀 䈀愀爀漀渀礀 栀愀猀 ㌀ 漀昀 琀栀攀 漀瘀攀渀猀Ⰰ 洀礀 䔀瘀攀渀琀 匀琀攀眀愀爀搀 栀愀猀 ㈀Ⰰഊ>and a good friend has 3. I'm not very experienced using them; used to a ਀㸀猀琀漀瘀攀⸀  圀漀甀氀搀 椀琀 眀漀爀欀 愀猀 愀 眀愀爀洀攀爀㼀  吀栀椀渀最猀 猀栀漀甀氀搀渀✀琀 搀爀礀 漀甀琀 甀渀搀攀爀 琀栀攀ഊ>glass lids, as they might in an oven, should they? Has anyone done this? ਀ഊ>Allison ਀ഊWhen I was very young we used to eat at a local pancake house that came ਀愀爀漀甀渀搀 琀漀 愀氀氀 琀栀攀 琀愀戀氀攀猀 眀椀琀栀 愀瀀瀀氀攀 昀爀椀琀琀攀爀猀 搀甀猀琀攀搀 眀椀琀栀 瀀漀眀搀攀爀攀搀 猀甀最愀爀⸀ഊThey were hot and very delicious. However, they never served them all at ਀漀渀挀攀 愀猀 愀 搀椀猀栀Ⰰ ⠀琀栀攀礀 眀攀爀攀 渀漀琀 漀渀 琀栀攀 洀攀渀甀⤀Ⰰ 琀栀攀礀 樀甀猀琀 猀攀渀琀 愀爀漀甀渀搀 愀 昀攀眀ഊwaiters with trays of fresh fritters. The waiters simply returned to the ਀欀椀琀挀栀攀渀 昀漀爀 昀爀攀猀栀 漀渀攀猀 眀栀攀渀 琀栀攀礀 爀愀渀 漀甀琀 ⠀眀栀椀挀栀 眀愀猀 甀猀甀愀氀氀礀 瘀攀爀礀 焀甀椀挀欀氀礀⤀⸀ഊWhy not just serve the fritters continuously throughout the feast instead ਀漀昀 洀愀欀椀渀最 椀琀 愀 挀漀甀爀猀攀 琀漀 戀攀 猀攀爀瘀攀搀 愀琀 愀 猀瀀攀挀椀昀椀挀 琀椀洀攀㼀  吀栀椀猀 眀椀氀氀 漀昀 挀漀甀爀猀攀ഊdepend upon having servers willing to keep mingling with the feasters and ਀猀漀洀攀漀渀攀 琀漀 戀攀 琀栀攀 ∀昀爀椀琀琀攀爀 洀愀猀琀攀爀∀ 琀栀愀琀 欀攀攀瀀猀 漀渀 昀爀礀椀渀最 甀瀀 琀栀攀 礀甀洀洀礀ഊthings. Could work.... ਀ഊIlyana Barsova (Yana) ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㈀㐀 䘀攀戀 ㄀㤀㤀㤀 ㄀㠀㨀㈀㈀㨀㐀㠀 ⴀ　㘀　　ഊFrom: "Decker, Terry D." ਀匀甀戀樀攀挀琀㨀 刀䔀㨀 匀䌀 ⴀ 嬀䘀眀搀㨀 嬀䄀瀀椀挀椀甀猀崀 洀甀猀琀 挀愀欀攀猀 ☀ 搀漀甀最栀渀甀琀猀崀ഊ ਀㸀 䘀爀漀洀㨀         䴀愀爀椀氀礀渀 吀爀愀戀攀爀嬀匀䴀吀倀㨀洀愀爀最愀氀椀 愀琀 㤀㤀洀愀椀渀⸀挀漀洀崀ഊ> this is from a followup post, i dont have the book she refers to so i ਀㸀 搀漀渀琀 欀渀漀眀 栀漀眀 椀琀 猀琀愀挀欀猀 甀瀀 椀渀 琀栀攀 最爀愀渀搀 猀挀栀攀洀攀 漀昀 搀漀挀甀洀攀渀琀愀琀椀漀渀ഊ ਀䜀椀愀挀漀猀愀✀猀 ∀䄀 吀愀猀琀攀 漀昀 䄀渀挀椀攀渀琀 刀漀洀攀∀ 猀攀攀洀猀 琀漀 戀攀 愀 最漀漀搀 猀漀甀爀挀攀⸀  䤀琀 挀漀渀琀愀椀渀猀ഊa number of the Apician recipes and recipes from other Roman works, in this ਀挀愀猀攀 䌀愀琀漀✀猀 伀渀 䄀最爀椀挀甀氀琀甀爀攀⸀ഊ ਀吀栀攀 爀攀挀椀瀀攀 愀渀搀 琀爀愀渀猀氀愀琀椀漀渀 昀爀漀洀 䜀椀愀挀漀猀愀 愀爀攀㨀ഊ ਀䜀氀漀戀椀ഊ ਀䜀氀漀戀漀猀 猀椀挀 昀愀挀椀琀漀⸀  䌀愀猀攀甀洀 挀甀洀 愀氀椀挀愀 愀搀 攀甀渀搀攀洀 洀漀搀攀洀 洀椀猀挀攀琀漀⸀  䤀渀搀攀 焀甀愀渀琀漀猀ഊvoles facere facito. In abenum caldum unguen indito. Singulos aut binos ਀挀漀焀甀椀琀漀 瘀攀爀猀愀琀漀焀甀攀 挀攀爀戀爀漀 搀甀愀戀甀猀 爀甀搀椀戀甀猀Ⰰ 挀漀挀琀漀猀 攀砀椀洀椀琀漀Ⰰ 攀漀猀 洀攀氀氀攀 甀渀最甀椀琀漀Ⰰഊpapaver infriato, ita ponito. ਀ഊMake globes thus: Mix together equal amounts of cheese and alica. Then ਀猀栀愀瀀攀 ⠀琀栀攀 最氀漀戀攀猀⤀ 愀猀 氀愀爀最攀 愀猀 礀漀甀 氀椀欀攀⸀  䐀爀漀瀀 琀栀攀洀 椀渀 栀漀琀 昀愀琀 椀渀 愀 挀漀瀀瀀攀爀ഊpan. Cook one or two at a time, turning them often with two paddles. When ਀琀栀攀礀 愀爀攀 挀漀漀欀攀搀Ⰰ 爀攀洀漀瘀攀Ⰰ 挀漀瘀攀爀 琀栀攀洀 眀椀琀栀 栀漀渀攀礀Ⰰ 猀瀀爀椀渀欀氀攀 眀椀琀栀 瀀漀瀀瀀礀Ⰰ 愀渀搀ഊserve thus. ਀ഊGiacosa refers to globi as fritters, suggest making them of flour and ਀爀椀挀漀琀琀愀Ⰰ 愀渀搀 猀愀礀猀 琀栀愀琀 昀爀礀椀渀最 琀栀攀洀 椀渀 氀愀爀搀 椀猀 琀栀攀 琀爀愀搀椀琀椀漀渀愀氀 洀攀琀栀漀搀 漀昀ഊcooking. The glossary defines "alica" as semolina or coarsely ground spelt. ਀ഊI suspect what we have here are cheesy hushpuppies made with wheat meal ਀爀愀琀栀攀爀 琀栀愀渀 挀漀爀渀 洀攀愀氀⸀  刀攀最甀氀愀爀 昀氀漀甀爀 瘀攀爀礀 氀椀欀攀氀礀 洀愀欀攀猀 琀栀攀 攀渀搀 瀀爀漀搀甀挀琀 琀漀漀ഊdense. Cooking in olive oil rather than lard likely makes them soggy. I ਀搀漀渀✀琀 猀攀攀 愀渀礀 渀攀攀搀 昀漀爀 氀攀愀瘀攀渀椀渀最 椀昀 礀漀甀 愀爀攀 甀猀椀渀最 挀漀愀爀猀攀 洀攀愀氀 愀渀搀 栀漀琀 昀愀琀⸀ഊ ਀䤀昀 䤀 栀愀瘀攀 猀漀洀攀 琀椀洀攀 琀栀椀猀 眀攀攀欀攀渀搀Ⰰ 䤀 洀愀礀 最爀椀渀搀 甀瀀 猀漀洀攀 眀栀攀愀琀 䤀 栀愀瘀攀 猀椀琀琀椀渀最ഊaround and see what a coarse meal does for this recipe. ਀ഊOh yeah, the root of globi and globule is "globus," meaning ball or sphere. ਀ഊBear ਀ഊ> Decker, Terry D. wrote: ਀㸀 㸀 䤀 眀漀甀氀搀 爀攀愀氀氀礀 眀愀渀琀 琀漀 猀攀攀 琀栀攀 漀爀椀最椀渀愀氀 爀攀挀椀瀀攀 昀漀爀 琀栀攀 ∀最氀漀戀椀∀Ⰰ 戀攀昀漀爀攀ഊ> > committing, because this version of the must cakes leaves off the fat and ਀㸀 㸀 挀栀攀攀猀攀 昀漀甀渀搀 椀渀 琀栀攀 漀爀椀最椀渀愀氀 爀攀挀椀瀀攀⸀ഊ> ਀㸀 圀栀愀琀 愀戀漀甀琀 琀爀礀椀渀最 刀漀洀愀渀 搀漀甀最栀渀甀琀猀㼀 䄀氀猀漀 昀爀漀洀 䌀愀琀漀Ⰰ 琀栀攀礀 愀爀攀 挀愀氀氀攀搀ഊ> 'globi' in Latin - not quite so appealing, but they taste great. Make up ਀㸀 愀 搀漀甀最栀 昀爀漀洀 愀戀漀甀琀 ㄀ 挀甀瀀 昀氀漀甀爀 愀渀搀 ㄀⼀㐀 挀甀瀀 最爀愀琀攀搀 挀栀攀攀猀攀 ⠀䤀 甀猀攀 愀 昀愀椀爀氀礀ഊ> mild cheddar, but do experiment). Again, use yeast, as it works better ਀㸀 椀昀 礀漀甀 搀漀⸀ഊ> ਀㸀 䤀 琀爀椀攀搀 琀栀攀 䜀氀漀戀椀 昀爀漀洀 䤀氀愀爀椀愀 䜀漀稀稀椀渀椀 䜀椀愀挀漀猀愀✀猀 ∀䄀 吀愀猀琀攀 漀昀 䄀渀挀椀攀渀琀ഊ> Rome". From memory (I am not near my references at the moment) it was a ਀㸀 ㄀ 琀漀 ㄀ 洀椀砀 漀昀 昀氀漀甀爀 ⠀䤀 甀猀攀搀 瀀氀愀椀渀Ⰰ 渀漀琀 猀攀氀昀ⴀ爀愀椀猀椀渀最⤀ 琀漀 挀栀攀攀猀攀 ⠀戀礀ഊ> volume, I think) and I used ricotta (as suggested by her) and that was ਀㸀 愀氀氀⸀  吀栀攀 洀漀椀猀琀甀爀攀 漀昀 琀栀攀 爀椀挀漀琀琀愀 眀愀猀 攀渀漀甀最栀 琀漀 戀氀攀渀搀 椀渀 琀栀攀 昀氀漀甀爀⸀ 吀栀攀ഊ> translation from the latin that she gave said to use lard to deep fry ਀㸀 猀洀愀氀氀 戀愀氀氀猀 漀昀 琀栀攀 猀琀甀昀昀 ⠀䤀 猀甀爀洀椀猀攀Ⰰ 瀀漀猀猀椀戀氀礀 椀渀愀挀挀甀爀愀琀攀氀礀Ⰰ 琀栀愀琀 椀琀 椀猀ഊ> from the same root word that our term 'globule' is derived) but I used ਀㸀 漀氀椀瘀攀 漀椀氀 愀猀 䤀 栀愀搀 椀琀 栀愀渀搀礀 ⴀ 搀漀攀猀 攀瘀攀爀礀戀漀搀礀 攀氀猀攀 最攀琀 琀栀爀甀 愀猀 洀甀挀栀 漀昀 椀琀ഊ> as I do? ਀㸀 吀栀攀礀 眀攀爀攀 眀攀氀氀 爀攀挀攀椀瘀攀搀 戀礀 琀栀攀 琀愀猀琀攀 挀爀攀眀 戀甀琀 䤀 琀栀椀渀欀 琀栀愀琀 琀栀攀礀 渀攀攀搀 琀漀ഊ> be served fairly quickly after cooking. The few left over were hard and ਀㸀 甀渀愀瀀瀀攀琀椀猀椀渀最 ㈀ 搀愀礀猀 氀愀琀攀爀 愀昀琀攀爀 戀攀椀渀最 昀爀椀搀最攀搀⸀ഊ ਀ഊDate: Wed, 24 Feb 1999 23:58:06 -0500 ਀䘀爀漀洀㨀 ∀刀漀戀椀渀 䌀愀爀爀漀氀氀ⴀ䴀愀渀渀∀ 㰀栀愀爀瀀攀爀 愀琀 椀搀琀⸀渀攀琀㸀ഊSubject: RE: SC - [Fwd: [Apicius] must cakes & doughnuts] ਀ഊAnd it came to pass on 24 Feb 99,, that Decker, Terry D. wrote: ਀ഊ> Make globes thus: Mix together equal amounts of cheese and alica. Then ਀㸀 猀栀愀瀀攀 ⠀琀栀攀 最氀漀戀攀猀⤀ 愀猀 氀愀爀最攀 愀猀 礀漀甀 氀椀欀攀⸀  䐀爀漀瀀 琀栀攀洀 椀渀 栀漀琀 昀愀琀 椀渀 愀 挀漀瀀瀀攀爀ഊ> pan. Cook one or two at a time, turning them often with two paddles. ਀㸀 圀栀攀渀 琀栀攀礀 愀爀攀 挀漀漀欀攀搀Ⰰ 爀攀洀漀瘀攀Ⰰ 挀漀瘀攀爀 琀栀攀洀 眀椀琀栀 栀漀渀攀礀Ⰰ 猀瀀爀椀渀欀氀攀 眀椀琀栀 瀀漀瀀瀀礀Ⰰഊ> and serve thus. ਀ഊThis somewhat resembles a Spanish recipe for cheese fritters, ਀愀氀琀栀漀甀最栀 椀琀 椀猀 搀攀昀椀渀椀琀攀氀礀 氀攀愀瘀攀渀攀搀Ⰰ 愀渀搀 愀氀猀漀 椀渀挀氀甀搀攀猀 攀最最猀⸀ഊ ਀⠀䄀渀琀椀挀椀瀀愀琀椀渀最 刀愀猀✀ 洀愀渀琀爀愀⤀㨀ഊ ਀㸀䘀爀漀洀 开䰀椀戀爀漀 搀攀 䜀甀椀猀愀搀漀猀开 ⠀㄀㔀㈀㤀⤀ഊ ਀吀伀刀伀一䨀䄀匀 䐀䔀 堀䄀吀䤀嘀䄀 儀唀䔀 匀伀一 䄀䰀䴀伀䨀䄀嘀䄀一䄀匀 ⴀⴀ ∀䜀爀愀瀀攀昀爀甀椀琀猀∀ഊof Xativa Which are Cheese Cakes ਀ഊYou must take new cheese and curd cheese, and pound them in a mortar ਀琀漀最攀琀栀攀爀 眀椀琀栀 攀最最猀⸀  吀栀攀渀 琀愀欀攀 搀漀甀最栀 愀渀搀 欀渀攀愀搀 琀栀漀猀攀 挀栀攀攀猀攀猀 眀椀琀栀 琀栀攀ഊcurd cheese, together with the dough, and when everything is ਀椀渀挀漀爀瀀漀爀愀琀攀搀 愀渀搀 欀渀攀愀搀攀搀 琀愀欀攀 愀 瘀攀爀礀 挀氀攀愀渀 挀愀猀猀攀爀漀氀攀Ⰰ 愀渀搀 挀愀猀琀 椀渀琀漀 椀琀 愀ഊgood quantity of sweet pork fat or fine sweet oil, and when the pork ਀最爀攀愀猀攀 漀爀 漀椀氀 戀漀椀氀猀Ⰰ 洀愀欀攀 猀漀洀攀 戀愀氀氀猀 昀爀漀洀 猀愀椀搀 搀漀甀最栀Ⰰ 氀椀欀攀 琀漀礀 戀愀氀氀猀 漀爀ഊround oranges, and cast them into the casserole in such a manner that ਀琀栀攀 戀愀氀氀 最漀攀猀 昀氀漀愀琀椀渀最 椀渀 琀栀攀 挀愀猀猀攀爀漀氀攀Ⰰ 愀渀搀 礀漀甀 挀愀渀 愀氀猀漀 洀愀欀攀 昀爀椀琀琀攀爀猀 漀昀ഊthe dough, or whatever shapes and ostentations you wish, and when ਀琀栀攀礀 愀爀攀 琀栀攀 挀漀氀漀爀 漀昀 最漀氀搀Ⰰ 琀愀欀攀 琀栀攀洀 漀甀琀Ⰰ 愀渀搀 挀愀猀琀 椀渀 愀猀 洀愀渀礀 漀琀栀攀爀猀㬀 愀渀搀ഊwhen everything is fried, put it on plates, and cast honey upon it, and ਀甀瀀漀渀 琀栀攀洀 栀漀渀攀礀Ⰰ 最爀漀甀渀搀 猀甀最愀爀 愀渀搀 挀椀渀渀愀洀漀渀⸀  䠀漀眀攀瘀攀爀 渀漀琀攀 漀渀攀ഊthing: that you must put a bit of leaven in the cheeses and in the eggs, ਀愀渀搀 椀渀 琀栀攀 漀琀栀攀爀 瀀甀琀 昀氀漀甀爀Ⰰ 愀渀搀 眀栀攀渀 礀漀甀 洀愀欀攀 琀栀攀 戀愀氀氀猀Ⰰ 最爀攀愀猀攀 礀漀甀爀ഊhands with a little fine oil: and then they go to the casserole, and when it ਀椀猀 椀渀猀椀搀攀Ⰰ 椀昀 琀栀攀 搀漀甀最栀 挀爀愀挀欀氀攀猀 椀琀 椀猀 愀 猀椀最渀愀氀 琀栀愀琀 椀琀 椀猀 瘀攀爀礀 猀漀昀琀㬀 愀渀搀 礀漀甀ഊmust cast in more flour until it is harder; and when the fritter is made and ਀昀爀椀攀搀Ⰰ 挀愀猀琀 礀漀甀爀 栀漀渀攀礀 漀渀 椀琀 愀渀搀 猀甀最愀爀 愀渀搀 挀椀渀渀愀洀漀渀 漀渀 琀漀瀀 愀猀 椀猀 猀愀椀搀ഊabove. ਀ഊLady Brighid ni Chiarain ਀匀攀琀琀洀漀甀爀 匀眀愀洀瀀Ⰰ 䔀愀猀琀 ⠀一䨀⤀ഊ ਀ഊDate: Thu, 23 Sep 1999 22:52:20 -0400 ਀䘀爀漀洀㨀 倀栀椀氀椀瀀 ☀ 匀甀猀愀渀 吀爀漀礀 㰀琀爀漀礀 愀琀 愀猀愀渀⸀挀漀洀㸀ഊSubject: SC - Attn Henry: Mincebek fritters ਀ഊHullo, Henry of Maldon and the list! ਀ഊWas it you who was working on English and Italian versions of ਀渀礀猀戀攀欀攀⼀洀礀渀挀攀戀攀欀 昀爀椀琀琀攀爀猀Ⰰ 愀猀 琀漀甀最栀 愀猀 愀渀礀 氀椀洀攀 漀爀 瀀攀爀栀愀瀀猀 猀漀爀戀攀琀㼀ഊ ਀䤀 爀愀渀 愀挀爀漀猀猀 琀栀椀猀 琀漀搀愀礀Ⰰ 琀栀漀甀最栀琀 礀漀甀 洀椀最栀琀 戀攀 椀渀琀攀爀攀猀琀攀搀 椀渀 愀 爀攀挀椀瀀攀ഊthat specifies only that it should be of a pourable/extrudable consistency: ਀ഊ>From MS BL Additional 32085, fols 117v-119v, late 13th century: ਀ഊ"4. Mincebek. E une autre viaunde, ke ad a noun mincebek. Pernez amydon ਀攀 洀礀渀挀攀稀 氀攀 攀渀 甀渀 洀漀爀琀攀爀Ⰰ 攀 猀椀 瘀漀猀 渀✀愀瘀攀稀 挀攀漀Ⰰ 瀀攀爀渀攀稀 昀氀甀爀 搀攀洀攀礀渀攀㬀 攀ഊpernez let de almaundes ou ewe teve, e metez dedenz un poi de gest ou un ਀瀀漀椀 搀攀 瀀愀猀琀 攀最爀攀㬀 攀 瀀甀礀猀 昀攀猀琀攀猀 琀攀洀瀀爀攀爀㬀 攀 瀀攀爀渀攀稀 甀渀攀 攀猀焀甀攀氀攀 攀 昀攀猀琀攀猀ഊun pertez parmy, e festes culer le mincebek parmy cel pertuz en oile ou ਀攀渀 最爀攀猀猀攀㬀 攀 瀀甀礀猀 瀀攀爀渀攀稀 猀甀挀爀攀 攀 昀攀猀琀攀猀 猀椀爀漀瀀 戀漀椀氀氀攀爀㬀 攀 昀攀猀琀攀猀 戀愀椀渀攀爀ഊle myncebek dedenz, e metes du cel desus; e puys les dressez." ਀ഊConstance Hieatt's and Robin Jones's translation, from "Two Anglo-Norman ਀䌀甀氀椀渀愀爀礀 䌀漀氀氀攀挀琀椀漀渀猀 䔀搀椀琀攀搀 昀爀漀洀 䈀爀椀琀椀猀栀 䰀椀戀爀愀爀礀 䴀愀渀甀猀挀爀椀瀀琀猀 䄀搀搀椀琀椀漀渀愀氀ഊ32085 and Royal 12.Cxii", Speculum v. 61, October 1986, pp859-882. ਀ഊ"4. Mincebek [fritters]. Here is another dish, which is called mincebek. ਀吀愀欀攀 眀栀攀愀琀 猀琀愀爀挀栀 愀渀搀 挀爀甀洀戀氀攀 椀琀 椀渀 愀 洀漀爀琀愀爀Ⰰ 椀昀 礀漀甀 搀漀 渀漀琀 栀愀瘀攀 愀渀礀Ⰰഊtake best white flour; and blend (the starch or flour) with almond milk ਀漀爀 琀攀瀀椀搀 眀愀琀攀爀Ⰰ 愀渀搀 愀 氀椀琀琀氀攀 礀攀愀猀琀 漀爀 猀漀甀爀搀漀甀最栀㬀 琀愀欀攀 愀 戀漀眀氀 愀渀搀 洀愀欀攀 愀ഊhole in it, and pour the mincebek through the hole into (hot) oil or ਀最爀攀愀猀攀㬀 愀渀搀 琀栀攀渀 琀愀欀攀 猀甀最愀爀 愀渀搀 戀漀椀氀 甀瀀 愀 猀礀爀甀瀀㬀 椀洀洀攀爀猀攀 琀栀攀 洀椀渀挀攀戀攀欀 椀渀ഊthis, and sprinkle with salt, and then serve." ਀ഊIt's fun to see how recipes for similar dishes evolve over time and ਀猀琀爀愀渀最攀 琀栀椀渀最猀 最攀琀 愀搀搀攀搀 琀漀 猀椀洀瀀氀攀 爀攀挀椀瀀攀猀⸀ 倀攀爀栀愀瀀猀 䤀 猀栀漀甀氀搀 洀攀渀琀椀漀渀㨀ഊthere's a cuskynole recipe in the same MS that appears to predate the ਀漀渀攀 椀渀 䌀甀爀礀攀 伀渀 䤀渀最氀礀猀栀攀 戀礀 愀爀漀甀渀搀 㜀㔀 礀攀愀爀猀⸀⸀⸀栀攀栀 栀攀栀 栀攀栀℀℀℀ 圀栀椀挀栀Ⰰ 䈀吀圀Ⰰഊis _not_ the only recipe in that MS that has a diagram with it... ਀ഊAdamantius ਀ഊ ਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㈀㐀 匀攀瀀 ㄀㤀㤀㤀 　㄀㨀㌀㠀㨀㌀㤀 ⴀ　㐀　　 ⠀䔀䐀吀⤀ഊFrom: cclark at vicon.net ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䄀琀琀渀 䠀攀渀爀礀㨀 䴀椀渀挀攀戀攀欀 昀爀椀琀琀攀爀猀ഊ ਀䄀搀愀洀愀渀琀椀甀猀  眀爀漀琀攀㨀ഊ>>From MS BL Additional 32085, fols 117v-119v, late 13th century: ਀㸀ഊ>"4. Mincebek. E une autre viaunde, ke ad a noun mincebek. ... ਀ഊOkay. This is the original of the recipe that appears in a period ਀琀爀愀渀猀氀愀琀椀漀渀 椀渀 开䌀甀爀礀攀 漀渀 䤀渀最氀礀猀挀栀开Ⰰ 倀愀爀琀 嘀⸀ 吀栀攀 瀀攀爀椀漀搀 琀爀愀渀猀氀愀琀漀爀 昀漀爀最漀琀 琀漀ഊmention that tepid water could be used instead of almond milk, but the rest ਀椀猀 琀栀攀 猀愀洀攀⸀ഊ ਀吀栀愀渀欀猀 昀漀爀 洀攀渀琀椀漀渀椀渀最 琀栀椀猀⸀ 一漀眀 䤀✀洀 最漀椀渀最 琀漀 栀愀瘀攀 琀漀 氀漀漀欀 甀瀀 琀栀愀琀 愀爀琀椀挀氀攀⸀ഊ ਀䄀氀攀砀 䌀氀愀爀欀⼀䠀攀渀爀礀 漀昀 䴀愀氀搀漀渀ഊ ਀ഊDate: Fri, 24 Sep 1999 02:08:30 -0400 ਀䘀爀漀洀㨀 倀栀椀氀椀瀀 ☀ 匀甀猀愀渀 吀爀漀礀 㰀琀爀漀礀 愀琀 愀猀愀渀⸀挀漀洀㸀ഊSubject: Re: SC - Attn Henry: Mincebek fritters ਀ഊcclark at vicon.net wrote: ਀㸀 䄀搀愀洀愀渀琀椀甀猀  眀爀漀琀攀㨀ഊ> >>From MS BL Additional 32085, fols 117v-119v, late 13th century: ਀㸀 㸀ഊ> >"4. Mincebek. E une autre viaunde, ke ad a noun mincebek. ... ਀㸀ഊ> Okay. This is the original of the recipe that appears in a period ਀㸀 琀爀愀渀猀氀愀琀椀漀渀 椀渀 开䌀甀爀礀攀 漀渀 䤀渀最氀礀猀挀栀开Ⰰ 倀愀爀琀 嘀⸀ 吀栀攀 瀀攀爀椀漀搀 琀爀愀渀猀氀愀琀漀爀 昀漀爀最漀琀 琀漀ഊ> mention that tepid water could be used instead of almond milk, but the rest ਀㸀 椀猀 琀栀攀 猀愀洀攀⸀ഊ ਀夀甀瀀⸀ 䤀 琀栀漀甀最栀琀 椀琀 椀渀琀攀爀攀猀琀椀渀最 琀栀愀琀 昀漀爀 瀀爀愀挀琀椀挀愀氀 瀀甀爀瀀漀猀攀猀 琀栀椀猀 猀攀攀洀猀 琀漀ഊbe the same recipe found in both 13th and 15th century sources, while ਀戀漀琀栀 愀爀攀 洀甀挀栀 猀椀洀瀀氀攀爀 ⠀猀攀洀愀渀琀椀挀愀氀氀礀 漀爀 搀椀挀琀椀漀渀ⴀ眀椀猀攀⤀ 琀栀愀渀 琀栀攀 ㄀㐀琀栀ഊcentury version found in FoC. I also thought it significant that the ਀愀甀琀栀漀爀 漀昀 琀栀攀 爀攀挀椀瀀攀 椀渀 琀栀椀猀 昀漀爀洀 搀椀搀渀✀琀 猀攀攀洀 琀漀 昀椀渀搀 椀琀 渀攀挀攀猀猀愀爀礀 琀漀ഊdescribe how thick the batter was to be in terms of another, possibly ਀甀渀搀攀昀椀渀攀搀 琀攀爀洀⸀ 夀漀甀 樀甀猀琀 栀愀瘀攀 愀 戀愀琀琀攀爀Ⰰ 愀渀搀 愀 戀漀眀氀 眀椀琀栀 愀 栀漀氀攀 椀渀 椀琀⸀ 䤀昀ഊit worked you knew you had it right. ਀ഊAdamantius ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㈀　 伀挀琀 ㄀㤀㤀㤀 ㄀㠀㨀㈀㘀㨀㄀㘀 ⴀ　㔀　　ഊFrom: "Michael F. Gunter" ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 䤀 渀攀攀搀 愀 搀漀挀甀洀攀渀琀愀琀椀漀渀 猀漀甀爀挀攀ഊ ਀吀栀愀琀✀猀 瀀爀漀戀愀戀氀礀 琀栀攀 䘀爀攀琀漀甀爀攀 爀攀挀椀瀀攀 昀爀漀洀 栀愀爀氀攀椀愀渀 洀猀 ㈀㜀㤀 ⠀㈀ ㄀㔀琀栀 挀攀渀琀甀爀礀ഊcookery books) ਀ഊliiij Fretoure - Take whete flour, Ale zest, Safroun,& Salt, & bete all ਀琀漀ⴀ最攀搀攀爀礀攀 愀猀 笀琀栀紀椀欀欀攀 愀猀 笀琀栀紀漀甀 猀挀栀甀氀搀礀猀琀 洀愀欀攀 漀笀琀栀紀攀爀 戀愀琀甀爀攀 椀渀ഊfleysshe tyme; & {th}an take fayre Applys & kut hem in ma'ner of ਀䘀爀攀琀漀甀爀礀猀Ⰰ ☀ 眀攀琀攀 栀攀洀 椀渀 笀琀栀紀攀 戀愀琀甀爀攀 甀瀀 漀渀 搀漀眀渀渀攀Ⰰ ☀ 昀爀礀攀 栀攀洀 椀渀 昀愀礀爀攀ഊOyle, & caste hem in a dyssche, & caste Sugre {th}er-on, & serue forth ਀ഊHere's my redaction: ਀ഊ 1 1/4 cup ale or beer ਀       ㄀ 吀戀猀⸀ 搀爀礀 礀攀愀猀琀ഊ 1 cup flour ਀       漀瀀琀椀漀渀愀氀㨀 ㄀ 攀最最 漀爀 ㈀ 攀最最 礀漀氀欀猀ഊ 3-4 apples (e.g. Macintosh) ਀       ㄀⼀㈀ 琀猀瀀⸀ 猀愀氀琀ഊ oil or shortening for frying ਀       挀漀渀昀攀挀琀椀漀渀攀爀猀 猀甀最愀爀ഊ ਀䠀攀愀琀 琀栀攀 戀攀攀爀 琀漀 氀甀欀攀眀愀爀洀⸀ 倀甀琀 琀栀攀 礀攀愀猀琀 椀渀 愀 洀攀搀椀甀洀 猀椀稀攀搀 戀漀眀氀 愀渀搀 愀搀搀ഊ1/4 cup of the beer; stir and let sit about 10 minutes. Mix in the ਀昀氀漀甀爀Ⰰ 攀最最 礀漀氀欀猀 漀爀 攀最最 椀昀 搀攀猀椀爀攀搀Ⰰ 猀愀氀琀Ⰰ 愀渀搀 爀攀洀愀椀渀椀渀最ഊbeer. Beat the mixture and then cover the bowl. Leave in a warm place ਀昀漀爀 愀戀漀甀琀 愀渀 栀漀甀爀⸀ 䤀琀 猀栀漀甀氀搀 愀琀 氀攀愀猀琀 搀漀甀戀氀攀 椀渀 戀甀氀欀⸀ഊ ਀倀攀攀氀 琀栀攀 愀瀀瀀氀攀猀Ⰰ 挀漀爀攀 琀栀攀洀 愀渀搀 挀甀琀 椀渀琀漀 眀攀搀最攀猀 漀爀 爀椀渀最猀⸀ 倀甀琀 琀栀攀 愀瀀瀀氀攀ഊslices in the batter and stir to coat them. Fry quickly in oil or deep ਀昀愀琀⸀ 匀瀀爀椀渀欀氀攀 眀椀琀栀 猀甀最愀爀 愀渀搀 猀攀爀瘀攀⸀ഊ ਀䜀甀渀琀栀愀爀ഊ ਀ഊDate: Fri, 3 Dec 1999 10:23:37 EST ਀䘀爀漀洀㨀 匀攀琀漀渀㄀㌀㔀㔀 愀琀 愀漀氀⸀挀漀洀ഊSubject: SC - Rec: BUNUELOS ਀ഊ<< I understand there are fritters called buñuelos. >> ਀ഊfrom : A DRIZZLE OF HONEY ਀ഊ*****BUENUELOS************* ਀⨀搀漀甀最栀⨀ഊ1 pk yeast ਀㄀ ㄀⼀㌀ 䌀 眀愀爀洀 眀愀琀攀爀ഊ3 C white flour ਀㈀ 攀最最猀 眀攀氀氀 戀攀愀琀攀渀ഊ1/2 tsp salt ਀㄀ 吀 漀氀椀瘀攀 漀椀氀ഊ ਀⨀猀礀爀甀瀀⨀ഊ3 C honey ਀㄀⼀㐀 䌀 眀愀琀攀爀ഊ ਀漀氀椀瘀攀 漀椀氀 昀漀爀 昀爀礀椀渀最   攀渀漀甀最栀 昀漀爀 愀 搀攀瀀琀栀 漀昀 ㄀∀ഊ ਀⨀琀漀瀀瀀椀渀最⨀ഊcinnamon ਀瀀漀眀搀攀爀攀搀 猀甀最愀爀ഊ ਀䴀椀砀 琀栀攀 搀漀甀最栀㨀ഊ1.Dissolve the yeast in 1/3 C warm water. Let sit for 10 minutes ਀㈀⸀ 倀氀愀挀攀 琀栀攀 昀氀漀甀爀 椀渀琀漀 愀 洀攀搀椀甀洀 戀漀眀氀⸀  匀琀椀爀 琀栀攀 礀攀愀猀琀攀搀 眀愀琀攀爀Ⰰ 琀栀攀 戀攀愀琀攀渀ഊeggs, salt, and olive oil intot he flour all at once. Gradually add the 1 C ਀眀愀琀攀爀 琀漀 洀愀欀攀 愀 猀氀椀最栀琀氀礀 琀愀挀欀礀 搀漀甀最栀⸀ഊ3. Cove and let rise in a warm place for 1 hour until doubled in bulk. ਀ഊMake the syrup: ਀㄀⸀ 䴀椀砀 琀栀攀 栀漀渀攀礀 愀渀搀 琀栀攀 眀愀琀攀爀 椀渀 愀 猀愀甀挀攀瀀愀渀 愀渀搀 戀爀椀渀最 琀漀 愀 栀愀爀搀 戀漀椀氀⸀ഊReduce the heat to low. Simmer for 5 minutes and then turn down to warm. Do ਀渀漀琀 欀攀攀瀀 漀爀 爀攀琀甀爀渀 琀漀 琀栀攀 戀漀椀氀⸀ഊ ਀䘀爀礀 琀栀攀 䘀爀椀琀琀攀爀猀㨀ഊ1. In a large, deep skillet or saucepan heat the olive oil to 375 F. ਀㈀⸀ 䐀椀瀀 愀 琀愀戀氀攀猀瀀漀漀渀 椀渀琀漀 琀栀攀 漀椀氀 琀漀 挀漀愀琀 椀琀⸀ 䐀椀瀀 漀甀琀 愀 猀挀愀渀琀 琀攀愀猀瀀漀漀渀 漀昀ഊsough abd drop into the hot oil. You can fry several Bunuelos at once but ਀搀漀渀✀琀 挀爀漀眀渀 琀栀攀洀ⰀഊAs they fry, turn them several times until they puff up and become golden in ਀挀漀氀漀爀⸀⸀⸀⸀ 愀戀漀甀琀 㠀 洀椀渀甀琀攀猀ഊ3. Remove with a slotted spoon and drain on paper towels ਀ഊServe the Fritters: ਀㄀⸀ 倀氀愀挀攀 䘀爀椀琀琀攀爀猀 漀渀 愀 瀀氀愀琀攀⸀ഊ2 Drizzle the hot honey syrup over them and sprinkle them with cinnamon and ਀猀甀最愀爀ഊ ਀ഊDate: Fri, 3 Dec 1999 22:24:46 -0500 ਀䘀爀漀洀㨀 ∀刀漀戀椀渀 䌀愀爀爀漀氀氀ⴀ䴀愀渀渀∀ 㰀栀愀爀瀀攀爀 愀琀 椀搀琀⸀渀攀琀㸀ഊSubject: SC - =?ISO-8859-1?Q?Bu=F1uelos_=28recipe=29?= ਀ഊGranado has several recipes for buñuelos. The first sounds as though it ਀眀漀甀氀搀 眀漀爀欀 眀攀氀氀 眀椀琀栀 琀栀漀猀攀 匀挀愀渀搀愀渀愀瘀椀愀渀 爀漀猀攀琀琀攀 椀爀漀渀猀⸀  吀栀攀 猀攀挀漀渀搀 椀猀ഊa leavened fritter, and the third recipe ("different buñuelos") is for polenta ਀昀爀椀琀琀攀爀猀⸀ഊ ਀匀漀甀爀挀攀㨀 䐀椀攀最漀 䜀爀愀渀愀搀漀Ⰰ 开䰀椀戀爀漀 搀攀氀 䄀爀琀攀 搀攀 䌀漀稀椀渀愀开Ⰰ 匀瀀愀渀椀猀栀Ⰰ ㄀㔀㤀㤀ഊTranslation: Lady Brighid ni Chiarain (Robin Carroll-Mann) ਀ഊPARA HAZER PASTA LIQUIDA, DE LA QUAL SE PUEDEN HAZER ਀吀伀刀吀䤀吀䄀匀Ⰰ 䈀唀턀唀䔀䰀伀匀Ⰰ 夀 伀吀刀䄀匀 䘀刀唀吀䄀匀 䐀䔀 匀䄀刀吀䔀一ഊTo make a liquid paste, from which can be made little cakes, buñuelos, ਀愀渀搀 漀琀栀攀爀 昀爀椀琀琀攀爀猀ഊ ਀吀愀欀攀 琀栀攀 戀攀猀琀 漀昀 琀栀攀 昀氀漀甀爀Ⰰ 愀渀搀 瀀甀琀 椀琀 椀渀 愀 瘀攀猀猀攀氀 漀昀 最氀愀稀攀搀 攀愀爀琀栀攀渀眀愀爀攀Ⰰഊor tinned earthenware, and knead it with water, white wine, cold oil, and ਀猀愀氀琀⸀  䄀渀搀 挀漀氀漀爀 椀琀 眀椀琀栀 猀愀昀昀爀漀渀Ⰰ 愀渀搀 戀攀愀琀 椀琀 愀 最爀攀愀琀 搀攀愀氀 眀椀琀栀 琀栀攀 眀漀漀搀攀渀ഊspoon, in such a way that it comes to be like melted glue. Then have ਀洀漀氀搀猀 漀昀 搀椀瘀攀爀猀攀 猀栀愀瀀攀猀Ⰰ 愀渀搀 挀愀甀猀攀 猀愀椀搀 洀漀氀搀猀 琀漀 戀攀 栀攀愀琀攀搀 椀渀 漀椀氀Ⰰ 愀渀搀ഊdip them in the said paste, and return them to the oil. Then separate ਀琀栀攀 瀀愀猀琀攀Ⰰ 愀渀搀 挀漀漀欀 琀栀攀 昀爀椀琀琀攀爀 椀渀 琀栀攀 漀椀氀Ⰰ 愀渀搀 眀栀攀渀 椀琀 愀挀焀甀椀爀攀猀 挀漀氀漀爀Ⰰഊremove it, and serve it with sugar on top. From this paste can be made ਀戀甀甀攀氀漀猀 漀昀 氀愀甀爀攀氀 氀攀愀瘀攀猀Ⰰ 搀椀瀀瀀椀渀最 椀渀 椀琀 氀攀愀瘀攀猀 漀昀 猀愀最攀Ⰰ 漀昀 戀漀爀愀最攀Ⰰ 愀渀搀ഊsprigs of rosemary, adding to it raisins soaked in hot wine, a little ਀氀攀愀瘀攀渀椀渀最Ⰰ 愀渀搀 猀甀最愀爀⸀  吀栀攀 瀀愀猀琀攀 栀愀瘀椀渀最 戀攀攀渀 椀渀 愀 眀愀爀洀 瀀氀愀挀攀Ⰰ 椀琀 眀椀氀氀 戀攀ഊbetter to make little cakes. And all kinds of little cakes need to be ਀猀攀爀瘀攀搀 栀漀琀 眀椀琀栀 猀甀最愀爀 愀渀搀 栀漀渀攀礀 漀渀 琀漀瀀⸀ഊ ਀䈀唀턀唀䔀䰀伀匀 䐀䤀䘀䔀刀䔀一吀䔀匀ഊDifferent buñuelos ਀ഊTake a quartillo[1] of milk in a little kettle, and with flour make polenta[2] ਀漀渀 愀 瘀攀爀礀 猀洀愀氀氀 昀椀爀攀Ⰰ 愀渀搀 挀漀漀欀 椀琀 甀渀琀椀氀 椀琀 椀猀 瘀攀爀礀 栀愀爀搀⸀  吀栀攀渀 猀攀琀 椀琀 愀猀椀搀攀Ⰰഊand cast in the eggs which seem right to you, and beat it all well, until it ਀椀猀 猀漀昀琀Ⰰ 愀渀搀 琀栀攀渀 眀椀琀栀 愀 猀瀀漀漀渀 挀愀猀琀 琀栀攀洀 椀渀 琀漀 昀爀礀 眀攀氀氀⸀  䄀渀搀 琀栀攀渀 猀洀攀愀爀ഊthem with honey, and cast on your cinnamon, and sugar. ਀ഊ[1] A quartillo is one-fourth of an azumbre. An azumbre is ਀愀瀀瀀爀漀砀椀洀愀琀攀氀礀 琀眀漀 氀椀琀攀爀猀⸀ഊ ਀嬀㈀崀 吀栀攀 匀瀀愀渀椀猀栀 眀漀爀搀 椀猀 ∀瀀漀氀攀愀搀愀∀⸀   吀栀攀 ㄀㜀㈀㘀 开䐀椀挀挀椀漀渀愀爀椀漀 搀攀ഊAutoridades_ defines it as a kind of soft pap, and says the term derives ਀昀爀漀洀 琀栀攀 䰀愀琀椀渀 ∀瀀漀氀攀渀琀愀∀⸀ഊ ਀䰀愀搀礀 䈀爀椀最栀椀搀 渀椀 䌀栀椀愀爀愀椀渀ഊSettmour Swamp, East (NJ) ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ 㜀 䐀攀挀 ㄀㤀㤀㤀 ㄀㤀㨀㐀㈀㨀㈀㈀ ⴀ　㔀　　 ⠀䔀匀吀⤀ഊFrom: alysk at ix.netcom.com ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 䄀渀漀琀栀攀爀 䈀甀渀甀攀氀漀 刀攀挀椀瀀攀ഊ ਀䜀爀攀攀琀椀渀最猀℀  䤀 樀甀猀琀 爀攀挀攀椀瘀攀搀 愀 渀攀眀 ⠀㼀⤀ 爀攀挀椀瀀攀 猀漀甀爀挀攀 椀渀 匀瀀愀渀椀猀栀⸀  䤀 栀愀瘀攀渀✀琀 栀愀搀ഊany time really to check through but did notice a recipe for bunuelos for which I have done a rough translation. (Robin, want to modify anything??) The book has many "household" recipes and cosmetic recipes. Here are the vitals... ਀ഊManual de mugeres en el qual se contienen muchas y diversas reçeutas muy buenas ਀⠀㄀㐀㜀㔀ⴀ㄀㔀㈀㔀⤀ഊ ਀䔀搀椀琀攀搀 戀礀 䄀氀椀挀椀愀 䴀愀爀琀椀渀攀稀 䌀爀攀猀瀀漀Ⰰ 䔀搀甀挀椀漀渀攀猀 唀渀椀瘀攀爀猀椀搀愀搀 搀攀 匀愀氀愀洀愀渀挀愀Ⰰ ㄀㤀㤀㔀ഊ ਀䈀甀甀攀氀漀猀㨀  䄀 搀漀挀攀 漀渀愀猀 搀攀 洀愀猀猀愀Ⰰ 甀渀愀 氀椀戀爀愀 搀攀 愀氀洀攀渀搀爀愀猀 戀氀愀渀焀甀愀搀愀猀⸀  䰀愀猀 猀攀椀猀 漀渀愀猀 洀愀樀愀搀愀猀 礀 樀甀渀琀愀猀 挀漀渀 氀愀 洀愀猀猀愀Ⰰ 礀 氀愀猀 漀琀爀愀猀 栀攀挀栀愀猀 氀攀挀栀攀⸀  儀甀愀渀搀漀 洀愀樀愀爀搀攀猀 氀愀猀 愀氀洀攀渀搀爀愀猀 瀀愀爀愀 栀攀挀栀愀爀 挀漀渀 氀愀 洀愀猀愀Ⰰ 洀愀樀愀爀椀猀 挀漀渀 攀氀氀愀猀 洀攀搀椀愀 氀椀戀爀愀 搀攀 愀甀挀愀爀㨀  礀 樀甀渀琀漀 攀猀琀漀Ⰰ 樀甀渀琀愀搀 氀愀 洀愀猀猀愀 挀漀渀 氀愀 氀攀挀栀攀 攀渀 甀渀 氀攀戀爀椀氀氀漀Ⰰ 攀 栀愀稀攀搀 氀愀 洀愀猀猀愀 挀漀洀攀 猀攀 猀甀攀氀攀 栀愀稀攀爀 瀀愀爀愀 攀猀漀琀爀漀猀 戀甀甀攀氀漀猀⸀  夀 栀攀挀栀愀 氀愀 洀愀猀猀愀Ⰰ 昀爀攀椀爀椀猀 氀漀猀 戀甀甀攀氀漀猀 挀漀渀 戀甀攀渀 愀稀攀椀琀攀⸀  䔀 昀爀椀琀漀猀Ⰰ 攀渀洀攀氀愀爀氀漀猀 栀攀椀猀⸀  倀漀渀攀搀氀攀猀 搀攀猀瀀甀猀 猀甀 愀甀挀愀爀 礀 挀愀渀攀氀愀 瀀漀爀 椀洀愀Ⰰ 礀 猀椀 焀甀椀猀椀爀攀搀攀猀 瀀漀渀攀爀 瀀椀漀渀攀猀 戀氀愀渀焀甀愀搀漀猀 瀀漀爀 椀洀愀 猀攀爀 洀攀樀漀爀⸀ഊ ਀吀漀 琀眀攀氀瘀攀 漀甀渀挀攀猀 漀昀 搀漀甀最栀Ⰰ 愀 瀀漀甀渀搀 漀昀 戀氀愀渀挀栀攀搀 愀氀洀漀渀搀猀⸀  匀椀砀 漀甀渀挀攀猀 最爀漀甀渀搀 愀渀搀 洀椀砀攀搀 眀椀琀栀 琀栀攀 搀漀甀最栀 愀渀搀 琀栀攀 漀琀栀攀爀猀 洀愀搀攀 椀渀琀漀 洀椀氀欀⸀  圀栀攀渀 琀栀攀 愀氀洀漀渀搀猀 愀爀攀 最爀漀甀渀搀 昀漀爀 琀栀攀 搀漀甀最栀Ⰰ 最爀椀渀搀 眀椀琀栀 琀栀攀洀 栀愀氀昀 愀 瀀漀甀渀搀 漀昀 猀甀最愀爀⸀  䨀漀椀渀 椀琀 琀漀最攀琀栀攀爀Ⰰ 琀栀攀 搀漀甀最栀 眀椀琀栀 琀栀攀 洀椀氀欀 椀渀 愀渀 攀愀爀琀栀攀渀眀愀爀攀 琀甀戀Ⰰ 愀渀搀 洀愀欀攀 琀栀攀 搀漀甀最栀 氀椀欀攀 礀漀甀 眀漀甀氀搀 搀漀 昀漀爀 琀栀攀 漀琀栀攀爀 戀甀甀攀氀漀猀 ⠀昀爀椀琀琀攀爀猀⤀⸀  吀栀攀 搀漀甀最栀 戀攀椀渀最 洀愀搀攀Ⰰ 昀爀礀 琀栀攀 昀爀椀琀琀攀爀猀 眀椀琀栀 最漀漀搀 漀椀氀⸀  䄀渀搀 戀攀椀渀最 昀爀椀攀搀Ⰰ 猀洀攀愀爀 琀栀攀洀 眀椀琀栀 栀漀渀攀礀⸀  䄀昀琀攀爀眀愀爀搀猀 瀀甀琀 猀甀最愀爀 愀渀搀 挀椀渀渀愀洀漀渀 漀渀 琀漀瀀Ⰰ 愀渀搀 椀昀 礀漀甀 眀椀猀栀Ⰰ 瀀甀琀 戀氀愀渀挀栀攀搀 瀀椀渀攀 渀甀琀猀 漀渀 琀漀瀀 琀漀 洀愀欀攀 琀栀攀洀 戀攀琀琀攀爀⸀ഊ ਀䄀氀礀猀 䬀愀琀栀愀爀椀渀攀ഊ ਀ഊDate: Thu, 9 Dec 1999 20:06:50 -0500 ਀䘀爀漀洀㨀 ∀刀漀戀椀渀 䌀愀爀爀漀氀氀ⴀ䴀愀渀渀∀ 㰀栀愀爀瀀攀爀 愀琀 椀搀琀⸀渀攀琀㸀ഊSubject: Re: SC - Re: Another Bunuelo Recipe ਀ഊAnd it came to pass on 9 Dec 99,, that alysk at ix.netcom.com wrote: ਀㸀 刀漀戀椀渀 愀猀欀攀搀㨀ഊ> >Oooh! I've set the ILL wheels in motion. May I ask how you got your ਀㸀 㸀挀漀瀀礀㼀  䤀猀 椀琀 愀瘀愀椀氀愀戀氀攀 昀漀爀 猀愀氀攀 猀漀洀攀眀栀攀爀攀㼀ഊ> ਀㸀 䤀 爀攀挀攀椀瘀攀搀 愀 瀀栀漀琀漀挀漀瀀礀 漀昀 琀栀攀 戀漀漀欀 昀爀漀洀 愀 昀爀椀攀渀搀 椀渀 琀栀攀 䔀愀猀琀⸀  匀栀攀 栀愀搀ഊ> asked if I had heard of it; I hadn't; she sent it. There are 91 pages. ਀㸀 吀栀攀 䤀匀䈀一 渀甀洀戀攀爀 椀猀渀✀琀 挀氀攀愀爀⸀ഊ ਀吀栀愀渀欀 礀漀甀Ⰰ 戀甀琀 䤀 最漀琀 琀栀攀 䤀匀䈀一 漀昀昀 琀栀攀 䰀椀戀爀愀爀礀 漀昀 䌀漀渀最爀攀猀猀 挀愀琀愀氀漀最⸀ഊhttp://catalog.loc.gov/ for those who aren't familiar with it. It's a great ਀猀漀甀爀挀攀 昀漀爀 椀搀攀渀琀椀昀礀椀渀最 椀渀琀攀爀攀猀琀椀渀最 戀漀漀欀猀 琀漀 最攀琀 瘀椀愀 椀渀琀攀爀ⴀ氀椀戀爀愀爀礀 氀漀愀渀⸀ഊWhile poking around there, I found another title to request: ਀ഊPersonal Name: Lobera de Avila, Luis, 1480-1551. ਀䴀愀椀渀 吀椀琀氀攀㨀 䈀愀渀焀甀攀琀攀 搀攀 渀漀戀氀攀猀 挀愀戀愀氀氀攀爀漀猀 ⼀ 䰀甀椀猀 䰀漀戀攀爀愀 搀攀 섀瘀椀氀愀⸀ഊEdition Information: 1. ed. ਀倀甀戀氀椀猀栀攀搀⼀䌀爀攀愀琀攀搀㨀 匀愀渀 匀攀戀愀猀琀椀渀 㨀 刀 ☀ 䈀 䔀搀椀挀椀漀渀攀猀Ⰰ ㄀㤀㤀㘀⸀ഊDescription: 227 p. : ill. ; 21 cm. ਀䤀匀䈀一㨀  㠀㐀㠀㠀㤀㐀㜀㔀㤀㌀ഊSubjects: ਀                   䜀愀猀琀爀漀渀漀洀礀ⴀⴀ䠀椀猀琀漀爀礀ⴀⴀ㄀㘀琀栀 挀攀渀琀甀爀礀⸀ഊ Cookery, Spanish--History--16th century. ਀            匀攀爀椀攀猀㨀ഊ Coleccíon Textos gastronómicos ; 12. ਀      嘀愀爀椀愀渀琀 匀攀爀椀攀猀㨀ഊ Collección de textos gastronómicos ; 11 ਀ഊI know nothing about the book, except what you see above, but I'll see if ਀䤀 挀愀渀 最攀琀 栀漀氀搀 漀昀 椀琀⸀  䤀 搀椀搀 愀 眀攀戀 猀攀愀爀挀栀 漀渀 琀栀攀 愀甀琀栀漀爀Ⰰ 戀甀琀 愀氀氀 䤀 挀漀甀氀搀ഊdiscover is that he also wrote some kind of health manual for courtesans... ਀ഊ> Alys Katharine ਀ഊLady Brighid ni Chiarain ਀匀攀琀琀洀漀甀爀 匀眀愀洀瀀Ⰰ 䔀愀猀琀 ⠀一䨀⤀ഊ ਀ഊDate: Sun, 19 Dec 1999 12:07:22 EST ਀䘀爀漀洀㨀 䴀漀爀搀漀渀渀愀㈀㈀ 愀琀 愀漀氀⸀挀漀洀ഊSubject: SC - Apple Fritters, For submission to the Chronus Draconum ਀ഊ>From Mordonnaâ*™s Kitchen ਀ഊ Here is a wonderfully tasty dish to enliven the usually bland, dull fare ਀漀昀 琀栀攀 甀瀀挀漀洀椀渀最 䰀攀渀琀攀渀 猀攀愀猀漀渀⸀ഊ ਀    䘀爀漀洀 吀愀欀攀 愀 吀栀漀甀猀愀渀搀 䔀最最猀 漀爀 䴀漀爀攀㨀 愀 挀漀氀氀攀挀椀琀漀渀 漀昀 ㄀㔀琀栀 挀攀渀琀甀爀礀 爀攀挀椀瀀攀猀 㨀戀ഊy Cindy Renfrew: a translation of medieval recipes from Harleian MS. 279, ਀䠀愀爀氀攀椀愀渀 䴀匀 㐀　㄀㘀Ⰰ 愀渀搀 攀砀琀爀愀挀琀猀 漀昀 䄀猀栀洀漀氀攀 䴀匀⸀ ㄀㐀㌀㤀Ⰰ 䰀愀甀搀 䴀匀⸀㔀㔀㌀Ⰰ 愀渀搀 䐀漀甀挀攀ഊMS. 55 from Two Fifteenth Century Cookery Books edited by Thomas Austin ਀ഊHarleian MS. 4016 ਀㄀㌀㌀ 䰀攀渀琀攀 昀昀爀甀琀漀甀爀猀⸀  吀愀欀攀 最漀漀搀攀 昀氀漀甀爀攀Ⰰ 䄀氀攀 礀攀攀猀琀Ⰰ 匀愀昀昀爀漀渀Ⰰ 愀渀搀 猀愀氀琀Ⰰ 愀渀搀ഊbete al to-gidre as thick as o(th)er maner frutours of fflesh: and (th)en ਀琀愀欀攀 愀瀀瀀攀氀猀Ⰰ 愀渀搀 瀀愀爀攀 栀攀洀Ⰰ 愀渀搀 欀甀琀 栀攀洀 椀渀 洀愀渀攀爀 漀昀 昀昀爀甀琀漀甀爀猀Ⰰ 愀渀搀 眀攀琀攀 栀攀洀 椀渀ഊ(th)e batur vp and downe, and fry hem in oyle, and cast hem in a dissh, and ਀挀愀猀琀 猀甀最甀爀 ⠀琀栀⤀攀爀漀渀 礀渀漀眀攀Ⰰ 愀渀搀 猀攀爀甀攀 栀攀洀 昀漀爀琀栀 栀漀琀攀⸀ഊ ਀䰀攀渀琀攀渀 䘀爀椀琀琀攀爀猀⸀  吀愀欀攀 最漀漀搀 昀氀漀甀爀Ⰰ 愀氀攀 礀攀愀猀琀Ⰰ 猀愀昀昀爀漀渀Ⰰ 愀渀搀 猀愀氀琀Ⰰ 愀渀搀 戀攀愀琀 愀氀氀ഊtogether as thick as other manner fritters of flesh : and then take apples, ਀愀渀搀 瀀愀爀攀 琀栀攀洀Ⰰ 愀渀搀 挀甀琀 琀栀攀洀 椀渀 洀愀渀渀攀爀 漀昀 昀爀椀琀琀攀爀猀Ⰰ 愀渀搀 眀攀琀 琀栀攀洀 椀渀 琀栀攀ഊbatter, up and down, and fry them in oil, and cast them in a dish, and cast ਀猀甀最愀爀 琀栀攀爀攀漀渀 攀渀漀甀最栀Ⰰ 愀渀搀 猀攀爀瘀攀 琀栀攀洀 昀漀爀琀栀 栀漀琀⸀ഊ ਀䴀礀 愀搀愀瀀琀愀琀椀漀渀㨀ഊ ਀䄀瀀瀀氀攀 䘀爀椀琀琀攀爀猀 昀漀爀 䰀攀渀琀ഊ4 medium size apples 2 cups plain flour ਀㠀 漀甀渀挀攀猀 愀氀攀ഊ1 tablespoon active dry yeast ਀愀 瀀椀渀挀栀 漀昀 猀愀昀昀爀漀渀ഊ2 Tbs. boiling water ਀㄀⼀㈀ 琀猀瀀⸀ 猀愀氀琀ഊ2 cups vegetable oil ਀㄀ 挀甀瀀 挀漀渀昀攀挀琀椀漀渀攀爀猀 猀甀最愀爀ഊ ਀倀攀攀氀 愀渀搀 挀漀爀攀 愀瀀瀀氀攀猀 愀渀搀 挀甀琀 椀渀琀漀 琀栀椀渀 爀漀甀渀搀 猀氀椀挀攀猀⸀ഊHeat ale in a small pan until warm but not hot (body temperature). ਀䄀搀搀 琀栀攀 礀攀愀猀琀 琀漀 琀栀攀 愀氀攀⸀ഊAdd the saffron to the boiling water. ਀䄀搀搀 琀栀攀 猀愀昀昀爀漀渀 洀椀砀 琀漀 琀栀攀 愀氀攀⸀ഊAdd the salt to the flour, then stir in the ale mix until it forms a batter ਀琀栀椀挀欀 攀渀漀甀最栀 琀漀 挀氀椀渀最 琀漀 琀栀攀 愀瀀瀀氀攀猀⸀ഊAllow the batter to rest 20 minutes. ਀䠀攀愀琀 琀栀攀 漀椀氀 甀渀琀椀氀 愀 搀爀漀瀀 漀昀 戀愀琀琀攀爀 猀椀稀稀氀攀猀 愀渀搀 爀椀猀攀猀 琀漀 琀栀攀 琀漀瀀 眀栀攀渀 愀搀搀攀搀⸀ഊDip the apple slices into the batter and drop into the oil a few at a time. ਀䌀漀漀欀 甀渀琀椀氀 最漀氀搀攀渀 戀爀漀眀渀⸀ഊDrain briefly on brown paper ਀倀氀愀挀攀 猀甀最愀爀 椀渀 愀 戀愀最Ⰰ 愀搀搀 挀漀漀欀攀搀 昀爀椀琀琀攀爀猀 愀 昀攀眀 愀琀 愀 琀椀洀攀 愀渀搀 猀栀愀欀攀 琀漀 挀漀愀琀⸀ഊServe hot.. ਀ഊNotes: I prefer a good multi-purpose apple such as Gala to the imore insipid ਀攀愀琀椀渀最 愀瀀瀀氀攀猀 氀椀欀攀 刀攀搀 䐀攀氀椀挀椀漀甀猀⸀ഊWhile modern confectioners sugar contains corn starch, it can be substituted ਀昀漀爀 琀栀攀 瘀攀爀礀 昀椀渀攀 猀甀最愀爀 漀昀琀攀渀 甀猀攀搀 椀渀 搀椀猀栀攀猀 氀椀欀攀 琀栀椀猀⸀ഊ ਀䴀漀爀搀漀渀渀愀 吀栀攀 䌀漀漀欀 椀猀 愀 氀愀琀攀 昀椀昀琀攀攀渀琀栀 挀攀渀琀甀爀礀 䤀爀椀猀栀 䌀漀漀欀⸀ 匀栀攀 挀愀渀 戀漀琀栀 爀攀愀搀ഊand write and has studied cooking all her life. She is the alter ego of Anne ਀䐀甀䈀漀猀挀Ⰰ 愀 昀漀甀爀琀攀攀渀琀栀 䘀爀攀渀挀栀 一漀戀氀攀眀漀洀愀渀 眀栀漀 挀愀渀 渀攀椀琀栀攀爀 爀攀愀搀 渀漀爀 眀爀椀琀攀 愀渀搀ഊnever learned to cook. ਀倀愀琀 䜀爀椀昀昀椀渀 栀愀猀 戀攀攀渀 挀漀漀欀椀渀最 椀渀 琀栀攀 匀䌀䄀 昀漀爀 昀漀甀爀 礀攀愀爀猀 愀渀搀 ⠀愀氀洀漀猀琀⤀ 昀椀瘀攀ഊEstrellas. ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㄀㄀ 䨀甀氀 ㈀　　　 ㄀㈀㨀㐀㘀㨀㌀㘀 ⴀ　㐀　　ഊFrom: margali ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䤀猀挀椀愀 攀砀 匀瀀漀渀搀礀氀椀猀ഊ ਀㸀 䤀䤀刀䌀Ⰰ 䤀 搀椀搀 琀栀椀猀 䄀瀀椀挀椀愀渀 爀攀挀椀瀀攀 甀猀椀渀最 猀挀愀氀氀漀瀀猀⸀ 䠀漀眀攀瘀攀爀Ⰰ 洀礀 椀渀琀攀爀瀀爀攀琀愀琀椀漀渀 漀昀ഊ> the recipe was very different from what you describe. My was a patty (fritter ਀㸀 氀椀欀攀Ⰰ 䤀䤀刀䌀⤀⸀ഊ> ਀㸀 䌀漀甀氀搀 礀漀甀 瀀漀猀琀 琀栀攀 琀爀愀渀猀氀愀琀攀搀 爀攀挀椀瀀攀 猀漀 䤀 挀愀渀 戀攀 猀甀爀攀 眀攀 愀爀攀 琀愀氀欀椀渀最 愀戀漀甀琀ഊ> the same recipe? ਀㸀ഊ> Ras ਀ഊMy old standby, granted I have this from waaaaaaay back when all I had access to ਀眀愀猀 琀栀攀 嘀攀栀氀椀渀最㨀ഊ[lightly] cook scallops remove the hard and objectionable parts, mince the meat ਀瘀攀爀礀 昀椀渀攀Ⰰ 洀椀砀 琀栀椀猀 眀椀琀栀 挀漀漀欀攀搀 猀瀀攀氀琀 愀渀搀 攀最最猀Ⰰ 猀攀愀猀漀渀 眀椀琀栀 瀀攀瀀瀀攀爀Ⰰ 嬀猀栀愀瀀攀 椀渀琀漀 挀爀漀焀甀攀琀琀攀猀 愀渀搀 眀爀愀瀀崀 椀渀 挀愀甀氀Ⰰ 昀爀礀Ⰰ 甀渀搀攀爀氀愀礀 愀 爀椀挀栀 昀椀猀栀 猀愀甀挀攀 愀渀搀 猀攀爀瘀攀 愀猀 愀 搀攀氀椀挀椀漀甀猀 攀渀琀爀攀攀⸀ഊ ਀吀栀攀 猀栀爀椀洀瀀 椀猀 戀攀挀愀甀猀攀 䤀 愀氀洀漀猀琀 愀氀眀愀礀猀 栀愀瘀攀 猀栀爀椀洀瀀 漀渀 栀愀渀搀Ⰰ 愀渀搀 䤀 爀攀愀氀氀礀 氀椀欀攀ഊshrimp, and I seem to remember back in our old discussions on the recipe that ਀猀瀀漀渀搀礀氀椀猀 眀愀猀 甀渀搀攀挀椀搀攀搀⸀ഊ ਀䤀 甀猀攀搀 琀栀攀 挀漀愀爀猀攀最爀愀椀渀攀搀 猀瀀攀氀琀 戀攀挀愀甀猀攀 䤀 樀甀猀琀 氀愀椀搀 椀渀 洀礀 瀀攀渀渀猀椀挀 猀甀瀀瀀氀礀Ⰰ 愀渀搀 椀琀ഊis a period roman grain. ਀䤀 洀愀搀攀 琀栀攀 猀瀀攀氀琀 椀渀琀漀 愀 爀攀愀氀氀礀 瀀愀猀琀氀椀欀攀 挀爀攀愀洀 漀昀 眀栀攀愀琀Ⰰ 琀栀椀挀欀 攀渀漀甀最栀 琀漀 戀攀 昀愀椀爀氀礀 猀漀氀椀搀 眀栀攀渀 挀漀氀搀⸀ 䤀 瀀漀甀渀搀攀搀 琀栀攀 猀栀爀椀洀瀀猀 椀渀 愀 猀洀愀氀氀 洀漀爀琀愀爀 嬀漀渀攀 漀昀 琀栀攀 ㈀ 挀甀瀀 洀愀爀戀氀攀 漀渀攀猀Ⰰ 琀栀愀琀 戀攀椀渀最 眀栀愀琀 䤀 栀愀瘀攀 愀琀 栀漀洀攀 愀渀搀 搀漀椀渀最 愀 ㈀ 瀀攀爀猀漀渀 愀洀漀甀渀琀崀 琀栀攀渀 眀栀攀渀 琀栀攀礀 眀攀爀攀 愀 瀀愀猀琀攀 䤀 最氀漀爀瀀攀搀 椀渀 琀栀攀 挀爀攀愀洀 漀✀猀瀀攀氀琀 愀渀搀 洀椀砀攀搀 椀琀 琀栀漀爀漀甀最栀氀礀Ⰰ 愀搀搀攀搀 攀最最 愀渀搀 眀栀椀琀攀 瀀攀瀀瀀攀爀 嬀戀攀椀渀最 漀甀琀 漀昀 戀氀愀挀欀Ⰰ 琀栀攀 瀀攀渀稀攀礀猀 爀甀渀 椀猀 渀攀砀琀 眀攀攀欀崀 愀渀搀 昀爀椀攀搀 椀渀 昀愀琀 瀀攀攀氀攀搀 漀昀昀 漀昀 琀栀攀 瀀漀爀欀 爀漀愀猀琀 眀攀 搀椀搀 愀 昀攀眀 眀攀攀欀猀 愀最漀 愀渀搀 猀琀愀猀栀攀搀 椀渀 琀栀攀 昀爀攀攀稀攀爀⸀ 吀栀攀爀攀 椀猀 渀漀琀 洀甀挀栀 搀椀昀昀攀爀攀渀挀攀Ⰰ 䤀䴀䠀伀 戀攀琀眀攀攀渀 爀漀甀渀搀 氀椀欀攀 洀攀愀琀戀愀氀氀猀Ⰰ 昀氀愀琀 瀀愀琀琀椀攀猀 漀爀 愀渀礀 漀琀栀攀爀 昀漀爀洀Ⰰ 愀猀 氀漀渀最 愀猀 琀栀攀礀 愀爀攀 洀漀甀琀栀昀甀氀 椀渀 猀椀稀攀 愀渀搀 搀漀渀✀琀 昀愀氀氀 愀瀀愀爀琀 眀栀攀渀 攀愀琀攀渀 眀椀琀栀 昀椀渀最攀爀猀 㬀ⴀ⤀ഊ ਀吀漀 眀栀椀琀㨀ഊ1 cup cream o'spelt, cold [just sub in spelt semolina for the cream of wheat in a typical 3 serving batch] ਀㠀 漀稀 猀栀爀椀洀瀀猀Ⰰ 瀀攀攀氀攀搀 愀渀搀 猀椀最栀琀氀礀 挀漀漀欀攀搀 椀渀 眀愀琀攀爀 眀椀琀栀 愀 戀椀琀 漀昀 眀漀爀挀栀攀猀琀攀爀猀栀椀爀攀ഊsauce [my desired sub for garum] ਀㐀 眀栀漀氀攀 洀攀搀椀甀洀 攀最最猀Ⰰ 戀攀愀琀攀渀 氀椀最栀琀氀礀ഊ1 quarter tsp ground white pepper ਀㌀ 琀戀猀瀀 瀀漀爀欀 氀愀爀搀ഊ ਀琀栀攀 猀愀甀挀攀 眀愀猀 昀椀猀栀 猀愀甀挀攀Ⰰ 眀椀渀攀Ⰰ 挀甀洀椀渀Ⰰ 瀀攀瀀瀀攀爀 愀渀搀 栀漀渀攀礀⸀ 䤀 甀猀攀搀 猀漀洀攀 漀昀 琀栀攀ഊpoaching medium from teh shrimp boosted with a bit more of the worchestershire ਀猀愀甀挀攀Ⰰ 愀渀搀 愀搀搀攀搀 瀀爀攀最爀漀甀渀搀 挀甀洀椀渀Ⰰ 眀栀椀琀攀 瀀攀瀀瀀攀爀 愀渀搀 猀漀洀攀 戀愀爀戀攀爀漀渀攀 眀椀渀攀Ⰰ 琀愀猀琀攀搀ഊand added just enough honey, in its capacity for augmenting flavor rather than ਀洀愀欀椀渀最 椀琀 猀眀攀攀琀⸀ 䤀 猀椀洀洀攀爀攀搀 椀琀 搀漀眀渀 愀 戀椀琀 琀漀 洀愀欀攀 椀琀 洀甀挀栀 氀攀猀猀 搀爀椀瀀瀀礀Ⰰ 愀戀漀甀琀 愀ഊone third reduction. ਀ഊ1 half cup poaching liquid ਀㄀ 琀戀猀瀀 眀漀爀挀栀攀猀琀攀爀猀栀椀爀攀 猀愀甀挀攀ഊ1 quarter cup barberonne ਀㄀ 焀甀愀爀琀攀爀 琀猀瀀 瀀攀瀀瀀攀爀ഊ1 quarter tsp cumin ਀㄀ 琀猀瀀 栀漀渀攀礀ഊ ਀䤀 瀀氀愀琀攀搀 椀琀 眀椀琀栀 琀栀攀 猀愀甀挀攀 漀渀 琀栀攀 猀椀搀攀 椀渀 搀椀瀀瀀椀渀最 戀漀眀氀猀⸀ 䤀 欀渀漀眀 琀栀愀琀 嘀攀栀氀椀渀最 猀愀椀搀 琀漀 甀渀搀攀爀氀愀礀 椀琀 眀椀琀栀 琀栀攀 猀愀甀挀攀Ⰰ 戀甀琀 䤀 瀀爀攀昀攀爀 搀椀瀀瀀椀渀最⸀ഊ ਀洀愀爀最愀氀椀ഊ ਀ഊDate: Tue, 22 Aug 2000 23:56:31 -0400 ਀䘀爀漀洀㨀 ∀刀漀戀椀渀 䌀愀爀爀漀氀氀ⴀ䴀愀渀渀∀ 㰀栀愀爀瀀攀爀 愀琀 椀搀琀⸀渀攀琀㸀ഊSubject: Re: SC - A Question on Fritters ਀ഊAnd it came to pass on 21 Aug 00,, that Philip & Susan Troy wrote: ਀㸀 䤀 琀栀椀渀欀 䤀✀搀 瀀甀琀 琀栀攀洀 椀渀 瀀愀猀琀爀椀攀猀Ⰰ 洀礀猀攀氀昀Ⰰഊ> because unlike most breads, a typical yeast-risen fritter is made from a ਀㸀 戀愀琀琀攀爀Ⰰ 渀漀琀 愀 欀渀攀愀搀攀搀 搀漀甀最栀⸀ഊ ਀吀栀攀 挀栀攀攀猀攀 昀爀椀琀琀攀爀猀 ⠀倀漀洀攀氀漀猀⤀ 昀爀漀洀 搀攀 一漀氀愀 栀愀瘀攀 礀攀愀猀琀 椀渀 琀栀攀洀Ⰰ 愀渀搀 琀栀攀 ഊdescription specifies that they are made with dough. So I would be ਀椀渀挀氀椀渀攀搀 琀漀 挀愀琀攀最漀爀椀稀攀 琀栀漀猀攀 愀猀 愀 昀爀椀攀搀 戀爀攀愀搀⸀  ⠀䄀氀椀猀漀渀Ⰰ 眀栀漀 栀愀猀 愀挀琀甀愀氀氀礀 ഊredacted this recipe, might want to jump in here.) Other recipes, as you ਀猀愀礀Ⰰ 愀爀攀 洀漀爀攀 氀椀欀攀 瀀愀渀挀愀欀攀猀 漀爀 昀甀渀渀攀氀ⴀ挀愀欀攀猀Ⰰ 愀渀搀 眀漀甀氀搀 戀攀 挀氀漀猀攀爀 琀漀 ഊpastries. Personally, I wouldn't try to fix a category until I saw the ਀猀瀀攀挀椀昀椀挀 爀攀挀椀瀀攀⸀ഊ ਀䰀愀搀礀 䈀爀椀最栀椀搀 渀椀 䌀栀椀愀爀愀椀渀ഊSettmour Swamp, East (NJ) ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㄀㘀 䨀甀氀 ㈀　　㄀ 　㘀㨀㌀㄀㨀㄀㜀 ⴀ　㐀　　ഊFrom: Marian Rosenberg ਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最ഊSubject: [Sca-cooks] Fritters ਀ഊ#4 in a series of "help us plan a period menu for Pennsic." ਀ഊFrom On Right Pleasure and Good Health, Platina (c 1470) ਀ഊSince the last time I was going over food with my camp mates I came upon ਀愀渀 攀渀琀椀爀攀 猀攀挀琀椀漀渀 漀昀 伀渀 刀椀最栀琀 倀氀攀愀猀甀爀攀 瀀爀愀挀琀椀挀愀氀氀礀 搀攀瘀漀琀攀搀 琀漀 昀爀椀琀琀攀爀猀⸀ഊThe directions for these are fairly easy to follow and I only have real ਀焀甀攀猀琀椀漀渀猀 愀戀漀甀琀 愀 昀攀眀⸀ഊ ਀䤀堀 㐀 䘀爀椀琀琀攀爀猀 眀椀琀栀 匀漀甀爀 䴀椀氀欀ഊ ਀䴀愀欀攀 猀漀甀爀 洀椀氀欀 瀀愀猀猀 琀栀爀漀甀最栀 愀 昀椀渀攀 猀琀爀愀椀渀攀爀⸀  䴀椀砀 琀栀攀 眀栀攀礀 眀栀椀挀栀 椀猀ഊpressed out with meal, egg whites, sugar, and rose water. When it has ਀戀攀攀渀 洀椀砀攀搀 眀椀琀栀 愀 猀瀀漀漀渀Ⰰ 搀爀漀瀀 氀椀琀琀氀攀 戀礀 氀椀琀琀氀攀 椀渀琀漀 愀 瀀愀渀 戀漀椀氀椀渀最 眀椀琀栀ഊfat or butter. These damage the nerves or eyes. ਀ഊ Pennsic has an abundance of fresh milk, this means that getting ਀  猀漀甀爀攀搀 洀椀氀欀 椀猀 渀漀琀 琀漀漀 搀椀昀昀椀挀甀氀琀 愀 瀀爀漀瀀漀猀椀琀椀漀渀⸀  䠀漀眀 搀漀攀猀 漀渀攀 猀漀甀爀ഊ milk safely? Can one sour milk safely in a camping environment? ਀  䤀昀 琀栀攀 猀愀昀攀琀礀 漀昀 琀栀攀 猀漀甀爀攀搀 洀椀氀欀 椀猀 甀渀欀渀漀眀渀 眀椀氀氀 挀漀漀欀椀渀最 琀栀攀 攀渀搀ഊ product get rid of any bad things? ਀ഊIX 10 Elderberry Fritters for Lent ਀ഊPass crushed almonds or pine nuts which have been soaked in rose water ਀漀爀 瀀攀愀 樀甀椀挀攀 琀栀爀漀甀最栀 愀 猀椀攀瘀攀 椀渀琀漀 愀 戀漀眀氀⸀  倀甀琀 椀渀 愀 氀椀琀琀氀攀 氀攀愀瘀攀渀椀渀最ഊwith elder flowers, as much coarse flour as is needed, and mix. This ਀洀椀砀琀甀爀攀Ⰰ 眀栀椀挀栀 礀漀甀 愀爀攀 最漀椀渀最 琀漀 甀猀攀 椀渀 琀栀攀 洀漀爀渀椀渀最Ⰰ 漀甀最栀琀 琀漀 戀攀 瀀爀攀瀀愀爀攀搀ഊentirely at night so that the fritters may be spongier. Some put in a ਀氀椀琀琀氀攀 猀甀最愀爀 椀渀 琀栀攀 洀漀爀渀椀渀最 愀渀搀 昀爀礀 琀栀攀洀 栀漀眀攀瘀攀爀 琀栀攀礀 眀椀猀栀⸀  吀栀攀礀 愀爀攀ഊthough to be useful in taking away burning of the urine. ਀ഊ Other than yeast, what types of leavening did they have that could ਀  栀愀瘀攀 戀攀攀渀 瀀甀琀 椀渀 眀椀琀栀 琀栀攀 攀氀搀攀爀 昀氀漀眀攀爀猀㼀ഊ ਀  䄀琀 昀椀爀猀琀 䤀 最漀琀 琀栀攀 椀洀瀀爀攀猀猀椀漀渀 琀栀愀琀 琀栀椀猀 攀渀琀椀爀攀 猀攀挀琀椀漀渀 眀愀猀 搀椀渀渀攀爀ഊ foods despite the fact that many of them correlate to modern ਀  戀爀攀愀欀昀愀猀琀 昀漀漀搀猀⸀  䨀甀搀最椀渀最 戀礀 琀栀攀 椀渀猀琀爀甀挀琀椀漀渀猀 琀漀 攀愀琀 椀渀 琀栀攀ഊ morning, this recipe is a breakfast food. Is it safe to assume ਀  琀栀愀琀 琀栀攀 漀琀栀攀爀 昀爀椀琀琀攀爀 愀渀搀 昀爀椀攀搀 攀最最 爀攀挀椀瀀攀猀 椀渀 琀栀椀猀 猀攀挀琀椀漀渀 愀爀攀ഊ valid 15th c Italian breakfast foods? ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㈀㤀 䨀甀氀 ㈀　　㌀ 　㈀㨀㈀㌀㨀㈀㔀 ⴀ　㐀　　ഊFrom: "Christine Seelye-King" ਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䐀甀栀ഊTo: "SCAFoodandFeasts" , "SCA Cooks" ਀ऀ㰀匀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀伀欀Ⰰ 椀昀 䤀✀搀 樀甀猀琀 猀挀爀漀氀氀攀搀 搀漀眀渀 琀栀攀 瀀愀最攀Ⰰ 䤀 眀漀甀氀搀 栀愀瘀攀 猀攀攀渀 琀栀攀洀⸀  䴀礀 戀愀搀⸀ഊHere is the recipe for anyone who's curiosity I've peaked: ਀ഊCounterfeit (Vegetarian) Isfî riyâ of Garbanzos ਀ഊAndalusian p. A-1 ਀ഊPound some garbanzos, take out the skins and grind them into flour. And take ਀猀漀洀攀 漀昀 琀栀攀 昀氀漀甀爀 愀渀搀 瀀甀琀 椀渀琀漀 愀 戀漀眀氀 眀椀琀栀 愀 戀椀琀 漀昀 猀漀甀爀搀漀甀最栀 愀渀搀 猀漀洀攀 攀最最Ⰰഊand beat with spices until it's all mixed. Fry it as before in thin cakes, ਀愀渀搀 洀愀欀攀 愀 猀愀甀挀攀 昀漀爀 琀栀攀洀⸀ഊ ਀挀栀椀挀欀瀀攀愀 昀氀漀甀爀㨀 ㄀ 挀ഊsourdough: 1/2 c ਀攀最最猀㨀 㐀ഊspices: ਀㈀ 琀 瀀攀瀀瀀攀爀ഊ2 t coriander ਀㄀㘀 琀栀爀攀愀搀猀 猀愀昀昀爀漀渀ഊ2 t cumin ਀㐀琀 挀椀渀渀愀洀漀渀ഊ1/4 c Cilantro, chopped ਀ഊGarlic Sauce: ਀㌀ 挀氀漀瘀攀猀 最愀爀氀椀挀ഊ2 T oil ਀㈀吀 瘀椀渀攀最愀爀ഊ ਀䌀栀椀挀欀瀀攀愀 昀氀漀甀爀 挀愀渀 戀攀 洀愀搀攀 椀渀 愀 洀漀爀琀愀爀 愀渀搀 瀀攀猀琀氀攀 漀爀 愀 猀瀀椀挀攀 最爀椀渀搀攀爀 ⠀愀 昀漀漀搀ഊprocessor would probably work too). Pound or process until the dried ਀挀栀椀挀欀瀀攀愀猀 愀爀攀 戀爀漀欀攀渀Ⰰ 琀栀攀渀 爀攀洀漀瘀攀 琀栀攀 氀漀漀猀攀 猀欀椀渀猀 愀渀搀 爀攀搀甀挀攀 眀栀愀琀 椀猀 氀攀昀琀 琀漀ഊa powder. An easier approach is to buy the flour in a health food store; a ਀洀椀搀搀氀攀 攀愀猀琀攀爀渀 最爀漀挀攀爀礀 猀琀漀爀攀 洀椀最栀琀 愀氀猀漀 栀愀瘀攀 椀琀⸀ 唀猀攀 甀渀琀漀愀猀琀攀搀 挀栀椀挀欀瀀攀愀ഊflour if you can get it. ਀ഊCrush the garlic in a garlic press, conbine with vinegar and oil, beat ਀琀漀最攀琀栀攀爀⸀ഊ ਀䌀漀洀戀椀渀攀 琀栀攀 昀氀漀甀爀Ⰰ 猀漀甀爀搀漀甀最栀Ⰰ 攀最最猀Ⰰ 猀瀀椀挀攀猀 愀渀搀 戀攀愀琀 眀椀琀栀 愀 昀漀爀欀 琀漀 愀 甀渀昀漀爀洀ഊbatter. Fry in about 1/4 c oil in a 9" frying pan at medium high temperature ਀甀渀琀椀氀 戀爀漀眀渀 漀渀 戀漀琀栀 猀椀搀攀猀Ⰰ 琀甀爀渀椀渀最 漀渀挀攀⸀ 䄀搀搀 洀漀爀攀 漀椀氀 愀猀 渀攀挀攀猀猀愀爀礀⸀ 䐀爀愀椀渀 漀渀ഊa paper towel. ਀ഊnote: The ingredients for the sauce are from "A Type of Ahrash [Isfî ਀爀椀礀 崀∀⸀ 圀栀愀琀 椀猀 搀漀渀攀 眀椀琀栀 琀栀攀洀 椀猀 瀀甀爀攀 挀漀渀樀攀挀琀甀爀攀⸀ഊ ਀ഊDate: Tue, 29 Jul 2003 09:07:23 +0200 ਀䘀爀漀洀㨀 䄀渀愀 嘀愀氀搀㼀猀 㰀愀最漀爀愀 愀琀 愀氀最漀渀攀琀⸀猀攀㸀ഊSubject: Re: [Sca-cooks] Duh ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀䄀渀漀琀栀攀爀 瘀愀爀椀愀琀椀漀渀 漀昀 愀渀 漀氀搀 爀攀挀椀瀀攀 昀爀漀洀 䰀椀最甀爀椀攀渀Ⰰ 椀 䤀琀愀氀礀Ⰰ 攀愀琀攀渀 琀漀搀愀礀 ഊin the north of Italy and in Nice, where is known as "socca". In Italy ਀椀猀 欀渀漀眀渀 愀猀 ∀昀愀椀渀愀∀Ⰰ 椀渀 愀 搀椀愀氀攀挀琀愀氀 眀漀爀搀⸀ ⠀伀甀琀猀椀搀攀 䔀甀爀漀瀀攀 礀漀甀 挀愀渀 攀愀琀 椀琀 ഊin Rio de la Platas capital cities, Buenos Aires and Montevideo, where ਀琀栀攀 䤀琀愀氀椀愀渀  椀渀洀椀最爀愀渀琀猀 琀漀漀欀 琀栀攀 搀椀猀栀 椀渀 琀栀攀 戀攀最椀渀渀椀渀最 漀昀 琀栀攀 挀攀渀琀甀爀礀⤀⸀ഊ ਀倀漀甀渀搀 最愀爀戀愀渀稀漀猀 愀渀搀 洀愀欀攀 昀氀漀甀爀 漀昀 琀栀攀洀 ⠀漀爀 愀氀琀攀爀渀愀琀椀瘀攀 戀甀礀 琀栀攀 挀栀椀挀欀瀀攀愀猀 ഊflour) ਀倀甀琀 琀栀攀 昀氀漀甀爀 椀渀 愀 戀漀眀氀 愀渀搀 愀搀搀 漀氀椀瘀攀 漀椀氀 攀渀漀甀最栀 琀漀 洀愀欀攀 愀 瘀攀爀礀 琀栀椀渀 ഊdough, similar in consistence to the dough to make pancakes. ਀䄀搀搀 猀愀氀琀 愀渀搀 戀氀愀挀欀 瀀攀瀀瀀攀爀⸀ഊLay the dough in a flat oven pan and heat the oven to a very high ਀琀攀洀瀀攀爀愀琀甀爀攀⸀ഊLet it bake in the oven until the thin cake have a brown and crusty cover. ਀䔀愀琀 瘀攀爀礀 眀愀爀洀 瀀漀眀搀攀爀攀搀 眀椀琀栀 戀氀愀挀欀瀀攀瀀瀀攀爀⸀ഊ ਀䄀渀愀ഊChristine Seelye-King wrote: ਀㸀㸀㸀ഊOk, if I'd just scrolled down the page, I would have seen them. My bad. ਀䠀攀爀攀 椀猀 琀栀攀 爀攀挀椀瀀攀 昀漀爀 愀渀礀漀渀攀 眀栀漀✀猀 挀甀爀椀漀猀椀琀礀 䤀✀瘀攀 瀀攀愀欀攀搀㨀ഊ ਀䌀漀甀渀琀攀爀昀攀椀琀 ⠀嘀攀最攀琀愀爀椀愀渀⤀ 䤀猀昀 爀椀礀 漀昀 䜀愀爀戀愀渀稀漀猀ഊ ਀䄀渀搀愀氀甀猀椀愀渀 瀀⸀ 䄀ⴀ㄀ഊ<<< ਀ഊDate: Tue, 29 Jul 2003 07:34:48 -0400 ਀䘀爀漀洀㨀 ∀倀栀椀氀 吀爀漀礀⼀ 䜀⸀ 吀愀挀椀琀甀猀 䄀搀愀洀愀渀琀椀甀猀∀ 㰀愀搀愀洀愀渀琀椀甀猀 愀琀 瘀攀爀椀稀漀渀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] Duh ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀䄀氀猀漀 猀瀀爀愀挀栀 䄀渀愀 嘀愀氀搀猀㨀ഊ>>> ਀䄀渀漀琀栀攀爀 瘀愀爀椀愀琀椀漀渀 漀昀 愀渀 漀氀搀 爀攀挀椀瀀攀 昀爀漀洀 䰀椀最甀爀椀攀渀Ⰰ 椀 䤀琀愀氀礀Ⰰ 攀愀琀攀渀 ഊtoday in the north of Italy and in Nice, where is known as "socca". ਀䤀渀 䤀琀愀氀礀 椀猀 欀渀漀眀渀 愀猀 ∀昀愀椀渀愀∀Ⰰ 椀渀 愀 搀椀愀氀攀挀琀愀氀 眀漀爀搀⸀ ⠀伀甀琀猀椀搀攀 䔀甀爀漀瀀攀 ഊyou can eat it in Rio de la Platas capital cities, Buenos Aires and ਀䴀漀渀琀攀瘀椀搀攀漀Ⰰ 眀栀攀爀攀 琀栀攀 䤀琀愀氀椀愀渀  椀渀洀椀最爀愀渀琀猀 琀漀漀欀 琀栀攀 搀椀猀栀 椀渀 琀栀攀 ഊbeginning of the century). ਀ഊPound garbanzos and make flour of them (or alternative buy the ਀挀栀椀挀欀瀀攀愀猀 昀氀漀甀爀⤀ഊPut the flour in a bowl and add olive oil enough to make a very thin ਀搀漀甀最栀Ⰰ 猀椀洀椀氀愀爀 椀渀 挀漀渀猀椀猀琀攀渀挀攀 琀漀 琀栀攀 搀漀甀最栀 琀漀 洀愀欀攀 瀀愀渀挀愀欀攀猀⸀ഊAdd salt and black pepper. ਀䰀愀礀 琀栀攀 搀漀甀最栀 椀渀 愀 昀氀愀琀 漀瘀攀渀 瀀愀渀 愀渀搀 栀攀愀琀 琀栀攀 漀瘀攀渀 琀漀 愀 瘀攀爀礀 栀椀最栀 琀攀洀瀀攀爀愀琀甀爀攀⸀ഊLet it bake in the oven until the thin cake have a brown and crusty cover. ਀䔀愀琀 瘀攀爀礀 眀愀爀洀 瀀漀眀搀攀爀攀搀 眀椀琀栀 戀氀愀挀欀瀀攀瀀瀀攀爀⸀ഊ<<< ਀ഊThe socca recipes I've seen also call for water, along with the olive ਀漀椀氀⸀ 䄀甀琀栀漀爀椀琀椀攀猀 猀攀攀洀 琀漀 搀椀昀昀攀爀 漀渀 眀栀攀琀栀攀爀 椀琀 猀栀漀甀氀搀 戀攀 瀀愀瀀攀爀 琀栀椀渀 漀爀 ഊslightly thicker. Usually the cooking method is like that of a pizza, ਀攀砀挀攀瀀琀 琀栀攀 搀漀甀最栀 眀漀甀氀搀 戀攀 爀攀昀攀爀爀攀搀 琀漀 椀渀 䔀渀最氀椀猀栀 愀猀 愀 戀愀琀琀攀爀⸀ 䤀昀 礀漀甀 ഊcan pour it, and cannot pick it up in your hands without tools, ਀琀栀愀琀✀猀 愀 戀愀琀琀攀爀⸀ 圀椀琀栀 愀 挀漀甀瀀氀攀 漀昀 攀砀挀攀瀀琀椀漀渀猀Ⰰ 戀甀琀 最攀渀攀爀愀氀氀礀⸀⸀⸀ഊ ਀伀渀 愀渀 漀渀氀礀 洀愀爀最椀渀愀氀氀礀 爀攀氀愀琀攀搀 渀漀琀攀Ⰰ 琀栀攀 漀琀栀攀爀 戀椀最 倀爀漀瘀攀渀挀愀氀攀 ഊchick-pea-based street food (you generally don't see these on ਀爀攀猀琀愀甀爀愀渀琀 洀攀渀甀猀⤀ 眀漀甀氀搀 戀攀 瀀愀渀椀猀猀攀Ⰰ 眀栀椀挀栀 椀猀 愀 琀栀椀挀欀 戀漀椀氀攀搀 瀀漀爀爀椀搀最攀 ഊof ground chick peas, which is spread on a plate to cool and ਀猀漀氀椀搀椀昀礀Ⰰ 愀昀琀攀爀 眀栀椀挀栀 椀琀 椀猀 挀甀琀 椀渀琀漀 猀琀爀椀瀀猀 愀渀搀 昀爀椀攀搀 氀椀欀攀 䘀爀攀渀挀栀 ഊfries, in olive oil... ਀ഊAdamantius ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㈀㤀 䨀甀氀 ㈀　　㌀ ㄀㌀㨀㐀㜀㨀㌀　 ⬀　㈀　　ഊFrom: Ana Vald?s ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䐀甀栀ഊTo: Cooks within the SCA ਀ഊVery right, I have eaten in Nice panisse made as "ravioli", with ਀搀椀昀昀攀爀攀渀琀 昀椀氀氀椀渀最猀⸀ 䄀渀搀 礀攀猀Ⰰ 礀漀甀 愀爀攀 漀昀琀 挀漀甀爀猀攀 爀椀最栀琀 愀戀漀甀琀 琀栀攀 洀漀猀琀 ഊappropiate word is "batter", no "dough". ਀䄀戀漀甀琀 琀栀攀 眀愀琀攀爀 椀渀 琀栀攀 猀漀挀挀愀 椀琀 猀攀攀洀猀 琀漀 戀攀 搀椀昀昀攀爀攀渀琀 猀挀栀漀氀猀Ⰰ 猀漀洀攀 愀搀搀 ഊwater and some use only oil. ਀䄀渀愀ഊ ਀ഊDate: Sat, 01 Nov 2003 16:40:37 -0500 ਀䘀爀漀洀㨀 䄀爀椀愀渀攀 䠀 㰀瀀栀漀攀渀椀猀猀愀 愀琀 渀攀琀猀挀愀瀀攀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] Arancini, deep-fried Sicilian goodness. ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀挀栀爀椀猀琀椀愀渀攀琀爀甀攀 愀琀 攀愀爀琀栀氀椀渀欀⸀渀攀琀 眀爀漀琀攀㨀ഊ> Apparently this is a traditional Sicilian street food. Arabs ਀㸀 椀渀琀爀漀搀甀挀攀搀 琀栀攀 挀漀洀戀椀渀愀琀椀漀渀 漀昀 爀椀挀攀 愀渀搀 猀愀昀昀爀漀渀⸀ 䔀瘀攀渀 戀攀琀琀攀爀Ⰰ 䤀 搀椀搀渀✀琀  ഊ> have to translate this one: ਀㸀ഊ> Ingredients ਀㸀 㔀　　最爀 漀昀 爀椀挀攀Ⰰ  ㄀　　最爀 戀甀琀琀攀爀Ⰰ  ㄀　　最爀 瀀愀爀洀攀猀愀渀 挀栀攀攀猀攀Ⰰ  渀甀琀洀攀最Ⰰ  ഊ> saffron, parsley, meat stock, 1 chopped onion, 100gr chopped ham, ਀㸀 ㄀　　最爀 瀀攀愀猀Ⰰ  ㄀ 最氀愀猀猀 眀栀椀琀攀 眀椀渀攀Ⰰ  昀氀漀甀爀Ⰰ  ㄀ 戀攀愀琀攀渀 攀最最Ⰰ  最爀愀琀攀搀 戀爀攀愀搀Ⰰ  ഊ> olive oil for frying, salt and pepper. ਀㸀ഊ> ਀㸀 䤀渀 䄀洀攀爀椀挀愀Ⰰ 最爀漀甀渀搀 戀攀攀昀 栀愀猀 戀攀攀渀 甀猀攀搀 愀猀 愀渀 愀挀挀攀瀀琀愀戀氀攀 愀渀搀 琀愀猀琀礀  ഊ> substitute, but the ham-pea combination feels more "period" to me. ਀㸀ഊ> "Arancini" means "oranges," by the way, a very descriptive name for ਀㸀 琀栀攀 挀漀氀漀爀 琀栀攀 猀愀昀昀爀漀渀 愀渀搀 琀栀攀 昀爀礀椀渀最 最椀瘀攀猀 琀栀攀 爀椀挀攀⸀ഊ> ਀㸀 䜀椀愀渀漀琀琀愀ഊ ਀䤀✀瘀攀 栀愀搀 愀爀愀渀挀椀渀椀 戀攀昀漀爀攀Ⰰ 琀栀攀礀✀爀攀 攀砀挀攀氀氀攀渀琀℀  䄀渀搀 挀栀攀挀欀 琀栀椀猀 漀甀琀 ⴀ 䤀 眀愀猀ഊjust looking through Scappi (Venice, 1570) and found what looks like the ਀瀀攀爀椀漀搀 瘀攀爀猀椀漀渀 ⠀愀渀搀 猀眀攀攀琀 爀愀琀栀攀爀 琀栀愀渀 猀愀瘀漀爀礀⤀ 漀昀 琀栀椀猀 搀椀猀栀㨀ഊ ਀倀攀爀 昀愀爀攀 昀爀椀琀攀氀氀攀 搀椀 刀椀猀漀⸀  䌀愀瀀⸀ 䌀堀䰀䤀䤀 嬀䰀椀戀爀漀 儀甀椀渀琀漀崀ഊCuocanosi libre due di riso con brodo grasso di carne, overo con latte ਀搀椀 挀愀瀀爀愀Ⰰ 漀 搀椀 瘀愀挀挀愀Ⰰ ☀ 稀甀挀挀愀爀漀 椀渀 洀漀搀漀 挀栀攀 猀椀愀 戀攀渀 猀漀搀漀㬀 挀愀瘀椀猀椀 搀攀氀ഊvaso, & lascisi raffreddare, pestisi nel mortaro con libra una di cascio ਀最爀愀猀猀漀Ⰰ 焀甀愀琀琀爀漀 漀渀挀椀攀 搀椀 稀甀挀挀愀爀漀Ⰰ ☀ 漀琀琀✀ 漀瘀愀 昀爀攀猀挀栀攀Ⰰ ☀ 搀✀攀猀猀愀ഊcompositione faccianosene palle, infarinisino in fior di farina, & poi ਀昀爀椀最最栀椀猀椀渀漀 渀攀氀 猀琀爀甀琀琀漀Ⰰ 攀 昀爀椀琀琀攀 挀栀攀 猀愀爀愀渀渀漀 猀椀 猀攀爀瘀椀渀漀 挀愀氀搀攀 挀漀渀ഊsuccaro sopra. ਀ഊTo make rice fritters. ਀䰀攀琀 琀眀漀 瀀漀甀渀搀猀 漀昀 爀椀挀攀 戀攀 挀漀漀欀攀搀 眀椀琀栀 爀椀挀栀 洀攀愀琀 戀爀漀琀栀Ⰰ 漀爀 攀氀猀攀 眀椀琀栀ഊgoat's milk, or cow's milk, and sugar in a way that it becomes quite ਀猀漀氀椀搀㬀 瀀漀甀爀 椀琀 椀渀琀漀 愀 戀漀眀氀Ⰰ 愀渀搀 氀攀琀 椀琀 挀漀漀氀Ⰰ 琀栀攀渀 氀攀琀 椀琀 戀攀 瀀漀甀渀搀攀搀 椀渀 愀ഊmortar with a pound of fat cheese, four ounces of sugar, and eight fresh ਀攀最最猀Ⰰ 愀渀搀 氀攀琀 戀愀氀氀猀 戀攀 洀愀搀攀 漀甀琀 漀昀 琀栀椀猀 洀椀砀琀甀爀攀Ⰰ 昀氀漀甀爀攀搀 椀渀 眀栀攀愀琀 昀氀漀甀爀Ⰰഊand then fried in lard, and when they are fried let them be served hot ਀眀椀琀栀 猀甀最愀爀 漀渀 琀漀瀀⸀ഊ ਀嘀椀琀琀漀爀椀愀ഊ ਀ഊDate: Tue, 3 Aug 2004 23:11:39 -0400 ਀䘀爀漀洀㨀 䐀愀渀椀攀氀 䴀礀攀爀猀 㰀攀搀漀甀愀爀搀 愀琀 洀攀搀椀攀瘀愀氀挀漀漀欀攀爀礀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] Siege Cooking Competition ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀愀⸀漀爀最㸀ഊ ਀伀渀 䄀甀最 ㌀Ⰰ ㈀　　㐀Ⰰ 愀琀 ㄀　㨀　㈀ 倀䴀Ⰰ 匀栀愀爀漀渀 倀愀氀洀攀爀 眀爀漀琀攀㨀ഊ>> Here's a link to the rules of the recent siege cookng game: ਀㸀㸀 栀琀琀瀀㨀⼀⼀眀眀眀⸀眀攀猀琀氀愀甀爀攀氀猀⸀漀爀最⼀䄀爀琀椀挀氀攀猀⼀䨀甀愀渀开匀愀渀琀椀愀最漀开匀椀攀最攀䌀漀漀欀椀渀最䄀匀㈀　　㐀⸀栀琀洀ഊ> ਀㸀 吀攀愀洀 㠀 洀愀搀攀 ∀䘀爀甀琀漀眀爀攀 ⠀昀爀甀椀琀 瀀愀渀挀愀欀攀⤀Ⰰ ∀⸀  䐀漀攀猀 愀渀礀漀渀攀 欀渀漀眀 琀栀攀 猀漀甀爀挀攀ഊ> for this recipe? ਀ഊProbably a variant on one of the following: ਀ഊ[Source: Two Fifteenth-entury Cookery-Books", HARLEIAN MS. 279 (ab. ਀㄀㐀㌀　⤀Ⰰ ☀ 䠀䄀刀䰀⸀ 䴀匀⸀ 㐀　㄀㘀 ⠀愀戀⸀ ㄀㐀㔀　⤀崀ഊ ਀䘀爀攀琀漀甀爀攀⸀ 吀愀欀攀 眀栀攀琀攀 昀氀漀甀爀攀Ⰰ 䄀氀攀 攀猀琀Ⰰ 匀愀昀爀漀甀渀Ⰰ ☀ 匀愀氀琀Ⰰ ☀ 戀攀琀攀 愀氀氀攀ഊto-gederys as thikke as thou schuldyst make other bature in fleyssche ਀琀礀洀攀㬀 ☀ 琀栀愀渀 琀愀欀攀 昀愀礀爀攀 䄀瀀瀀氀礀猀Ⰰ ☀ 欀甀 栀攀洀 椀渀 洀愀渀攀爀 漀昀 䘀爀攀琀漀甀爀礀猀Ⰰ ☀ 眀攀琀攀ഊhem in the bature vp on downne, & frye hem in fayre Oyle, & caste hem ਀椀渀 愀 搀礀猀猀挀栀攀㬀 ☀ 挀愀猀琀攀 匀甀最爀攀 琀栀攀爀ⴀ漀渀Ⰰ ☀ 猀攀爀甀攀 昀漀爀琀栀⸀ഊ ਀䘀爀甀琀漀甀爀猀⸀ 吀愀欀攀 礀漀氀欀攀猀 漀昀 攀最最攀猀Ⰰ 搀爀愀眀攀 栀攀洀 琀栀漀爀最栀 愀 猀琀爀攀礀渀漀甀爀Ⰰ 挀愀猀琀攀ഊthere-to faire floure, berme nd ale; stere it togidre til hit be thik. ਀吀愀欀攀 瀀愀爀攀搀 愀瀀瀀攀氀氀攀猀Ⰰ 挀甀琀 栀攀洀 琀栀礀渀 氀椀欀攀 漀戀氀攀椀攀猀Ⰰ 氀攀礀 栀攀洀 椀渀 琀栀攀 戀愀琀甀爀㬀ഊthen put hem into a ffrying pan, and fry hem in faire grece or buttur ਀琀椀氀 琀栀攀椀 戀攀渀 戀爀漀眀渀攀 礀攀氀漀眀攀㬀 琀栀攀渀 瀀甀琀 栀攀洀 椀渀 搀椀猀猀栀攀猀Ⰰ 愀渀搀 猀琀爀愀眀攀 匀甀最甀爀ഊon em ynogh, And serue hem forthe. ਀ഊFretoure owt of lente. Take Flowre, Milke, & Eyroun, & grynd Pepir & ਀匀愀昀爀漀甀渀Ⰰ ☀ 洀愀欀攀 琀栀攀爀ⴀ漀昀 愀 戀愀琀甀爀攀㬀 瀀愀爀攀 䄀瀀瀀氀礀猀Ⰰ ☀ 猀琀攀爀 栀攀洀Ⰰ ☀ 昀爀礀攀 栀攀洀ഊvppe. ਀ഊLonge Frutours. Take Mylke And make faire croddes there-of in maner of ਀挀栀攀猀攀愀氀 琀攀渀搀甀爀Ⰰ 愀渀搀 琀愀欀攀 漀甀琀攀 琀栀攀 眀愀礀 挀氀攀渀攀㬀 琀栀攀渀 瀀甀琀 栀椀琀 椀渀 愀 昀愀椀爀攀ഊboll, And take yolkes of egges, and white, and menge floure, and caste ਀琀栀攀爀攀琀漀 愀 最漀漀搀 焀甀愀渀琀椀琀攀Ⰰ 愀渀搀 搀爀愀眀攀 栀椀琀 琀栀漀爀最栀 愀 猀琀爀攀礀渀漀甀爀攀 椀渀琀漀 愀 昀愀椀爀攀ഊvessell; then put hit in a faire pan, and fry hi a litull in faire ਀最爀攀挀攀Ⰰ 戀甀琀 氀攀琀攀 渀漀琀 戀漀礀氀攀㬀 琀栀攀渀 琀愀欀攀 椀琀 漀甀琀攀Ⰰ 愀渀搀 氀攀礀 漀渀 愀 昀愀椀爀攀 戀漀爀搀攀Ⰰഊand kutte it in faire smale peces as thou list, And putte hem ayen into ਀琀栀攀 瀀愀渀渀攀 琀椀氀 琀栀攀椀 戀攀 戀爀漀眀渀攀㬀 䄀渀搀 琀栀攀渀 挀愀猀琀攀 匀甀最甀爀 漀渀 栀攀洀Ⰰ 愀渀搀 猀攀爀甀攀ഊhem fort. ਀ഊLente ffrutors. Take goode floure, Ale yeest, saffron, and salt, and ਀戀攀琀攀 愀氀 琀漀ⴀ最椀搀爀攀 愀猀 琀栀椀欀 愀猀 漀琀栀攀爀 洀愀渀攀爀 昀爀甀琀漀甀爀猀 漀昀 昀昀氀攀猀㬀 愀渀搀 琀栀攀渀ഊtake Appels, and pare hem, and kut hem in maner of ffrutours, and wete ਀栀攀洀 椀渀 琀栀攀 戀愀琀甀爀 瘀瀀 愀渀搀 搀漀眀渀攀Ⰰ 愀渀搀 昀爀礀 栀攀洀 椀渀 漀礀氀攀Ⰰ 愀渀搀 挀愀猀 栀攀洀 椀渀 愀ഊdiss, and cast sugur theron ynowe, and serue hem forth hote. ਀ഊ- Doc ਀ⴀ㴀ⴀ㴀ⴀ㴀ⴀ㴀ⴀ㴀ⴀ㴀ⴀ㴀ⴀ㴀ⴀ㴀ⴀ㴀ⴀ㴀ⴀ㴀ⴀ㴀ⴀ㴀ⴀ㴀ⴀ㴀ⴀ㴀ⴀ㴀ⴀ㴀ⴀ㴀ⴀ㴀ⴀ㴀ⴀ㴀ⴀ㴀ⴀ㴀ⴀ㴀ⴀ㴀ⴀഊ Edouard Halidai (Daniel Myers) ਀   栀琀琀瀀㨀⼀⼀眀眀眀⸀洀攀搀椀攀瘀愀氀挀漀漀欀攀爀礀⸀挀漀洀⼀ഊ ਀ഊDate: Wed, 15 Dec 2004 11:59:42 -0800 (PST) ਀䘀爀漀洀㨀 䄀甀爀攀氀椀愀 刀甀昀椀渀椀愀 㰀愀甀爀攀氀椀愀爀甀昀椀渀椀愀 愀琀 礀愀栀漀漀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] Frittering Laurels (was Hard Liquor ਀ऀ椀渀最爀攀搀椀攀渀琀猀⤀ഊTo: Cooks within the SCA ਀ഊ--- Samrah wrote: ਀㸀 䄀甀爀攀氀椀愀Ⰰ 栀漀眀 搀漀攀猀 漀渀攀 昀爀椀琀琀攀爀 愀 䰀愀甀爀攀氀㼀ഊ> Samrah ਀㸀ഊ>> wote: ਀ 嬀栀甀最攀 猀渀椀瀀崀ഊ>> Aurelia, by night an SCA cook who fritters laurels, ਀ഊIt's in Platina. Take a (fresh) bay leaf, fry it, ਀搀甀渀欀 椀琀 椀渀 戀愀琀琀攀爀 ⠀昀氀漀甀爀Ⰰ 猀甀最愀爀Ⰰ 攀最最猀Ⰰ 猀愀昀昀爀漀渀Ⰰഊcinnamon I think) and fry again. ਀ഊIt's supposed to be good fr curing flatulence and I ਀洀愀搀攀 琀栀攀洀 昀漀爀 洀礀 昀攀愀猀琀 愀 挀漀甀瀀氀攀 眀攀攀欀猀 愀最漀⸀  吀䠀攀礀 眀攀渀琀ഊover a lot better than expected. ਀ഊAurelia ਀㴀㴀㴀㴀㴀ഊBaroness Aurelia Rufinia ਀䠀漀甀猀攀 䤀爀漀渀 䴀愀椀搀攀渀Ⰰ 䈀愀爀漀渀礀 漀昀 䌀愀爀漀氀椀渀最椀愀ⰀഊEast Kingdom, Northshield Ex-Pat ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㄀㔀 䐀攀挀 ㈀　　㐀 ㄀㈀㨀㈀　㨀㌀㜀 ⴀ　㠀　　 ⠀倀匀吀⤀ഊFrom: Aurelia Rufinia ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䘀爀椀琀琀攀爀椀渀最 䰀愀甀爀攀氀猀 ⠀眀愀猀 䠀愀爀搀 䰀椀焀甀漀爀ഊ ingredients) ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀㸀伀䬀⸀⸀⸀⸀䤀 栀愀瘀攀 琀漀 愀猀欀⸀⸀⸀愀猀 琀栀椀猀 眀漀甀氀搀 戀攀 愀 眀漀渀搀攀爀昀甀氀 琀栀椀渀最 琀漀 甀猀攀 昀漀爀 愀ഊ> Laurel vigil or reception...do they taste ok if served cold? ਀㸀ഊ> Kiri ਀ഊ::chuckles:: ਀ഊI did them in batches of eight (number of people per ਀琀愀戀氀攀⤀ 愀渀搀 猀攀渀琀 ✀攀洀 漀甀琀 爀椀最栀琀 愀眀愀礀⸀  䤀 搀椀搀 攀愀琀 漀渀攀 漀昀ഊthe leftvers myself about half an hour later, and it ਀眀愀猀渀✀琀 戀愀搀⸀⸀⸀ 戀甀琀 䤀 栀愀瘀攀 渀漀 椀搀攀愀 椀昀 琀栀攀礀✀搀 戀攀 戀攀琀琀攀爀ഊfresh. ਀ഊAurelia ਀㴀㴀㴀㴀㴀ഊBaroness Aurelia Rufinia ਀䠀漀甀猀攀 䤀爀漀渀 䴀愀椀搀攀渀Ⰰ 䈀愀爀漀渀礀 漀昀 䌀愀爀漀氀椀渀最椀愀ⰀഊEast Kingdom, Northshield Ex-Pat ਀ഊ ਀䐀愀琀攀㨀 䘀爀椀Ⰰ 㔀 䄀甀最 ㈀　　㔀 　㘀㨀　㌀㨀　㘀 ⴀ　㜀　　 ⠀倀䐀吀⤀ഊFrom: Heather Musinski ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䤀琀愀氀椀愀渀 䘀爀椀攀搀 䌀甀猀琀愀爀搀猀㼀ഊTo: sca-cooks at ansteorra.org ਀ഊ I peeked into the Libro Novo to see and the only recipe that seemed ਀挀氀漀猀攀 昀漀氀氀漀眀猀⸀ഊ ਀㔀㜀䐀   吀伀 䴀䄀䬀䔀 䘀刀䤀吀吀䔀刀匀 圀䤀吀䠀 䔀䰀䐀䔀刀䈀䔀刀刀夀 䘀䰀伀圀䔀刀匀 䘀伀刀 匀䤀堀 倀䰀䄀吀吀䔀刀匀ഊ ਀    吀愀欀攀 㐀 漀甀渀挀攀猀 漀昀 昀氀漀甀爀Ⰰ 琀栀爀攀攀 戀氀漀挀欀猀 漀昀 昀爀攀猀栀 爀椀挀漀琀琀愀 挀栀攀攀猀攀 漀爀 愀  ഊpound of fresh cheese, and a half pound of grated hard cheese, and ਀攀渀漀甀最栀 礀攀愀猀琀 愀猀 栀愀氀昀 愀渀 攀最最Ⰰ 愀渀搀 最爀椀渀搀 攀瘀攀爀礀琀栀椀渀最 眀攀氀氀 椀渀 琀栀攀 洀漀爀琀愀爀⸀  ഊAnd put six beaten eggs with them, and a glassful (app 7 fl oz) of ਀洀椀氀欀Ⰰ 愀渀搀 ㌀ 漀甀渀挀攀猀 漀昀 爀漀猀攀 眀愀琀攀爀Ⰰ 愀渀搀 洀椀砀 攀瘀攀爀礀琀栀椀渀最 眀攀氀氀 琀漀最攀琀栀攀爀⸀ 䄀渀搀  ഊif it appears that the named mixture is too hard, you shall measure a ਀猀洀愀氀氀 愀洀漀甀渀琀 漀昀 洀椀氀欀 攀渀漀甀最栀 琀漀 戀攀 最漀漀搀Ⰰ 愀渀搀 ㌀ 漀甀渀挀攀猀 漀昀 爀愀椀猀椀渀猀Ⰰ 愀渀搀 椀渀  ഊthe summer you shall put an ounce of elder flowers to grind with them. ਀䄀渀搀 琀栀攀渀 眀椀琀栀 愀 琀愀戀氀攀猀瀀漀漀渀 洀愀欀攀 礀漀甀爀 昀爀椀琀琀攀爀猀Ⰰ 氀愀爀最攀 漀爀 猀洀愀氀氀 琀漀 眀栀愀琀  ഊyou want. Then you shall cook them in sieved fat or butter, or 3 pounds ਀漀昀 漀椀氀⸀ 䄀渀搀 眀栀攀渀 琀栀攀礀 愀爀攀 挀漀漀欀攀搀 愀渀搀 爀攀愀搀礀 昀漀爀 琀栀攀 戀愀渀焀甀攀琀 礀漀甀 猀栀愀氀氀  ഊput over them 4 ounces of grated sugar. ਀ഊI don't have the original Italian with me, and it is going to say ਀䘀爀椀琀攀氀氀攀 搀椀 ∀攀氀搀攀爀昀氀漀眀攀爀∀ 眀栀愀琀攀瘀攀爀 琀栀攀 眀漀爀搀 椀猀 椀渀 䤀琀愀氀椀愀渀⸀ 匀椀渀挀攀 椀琀  ഊuses so much ricotta s seems reasonable choice. I would suggest using a ਀洀椀氀搀 漀爀 礀漀甀渀最 栀愀爀搀 挀栀攀攀猀攀Ⰰ 渀漀琀 瀀愀爀洀攀猀愀渀⸀ 䤀 搀漀渀✀琀 琀栀椀渀欀 䴀攀猀猀椀猀戀甀最漀Ⰰ  ഊintends that the cheese be hard meaning actual texture, but hard ਀洀攀愀渀椀渀最 琀栀攀 瀀爀漀挀攀猀猀 漀昀 洀愀欀椀渀最 愀 栀愀爀搀 挀栀攀攀猀攀⸀ ⠀吀栀愀琀✀猀 洀礀 琀栀攀漀爀礀Ⰰ 戀攀挀愀甀猀攀  ഊI think parmesan, or a strongly flavored, hard texture cheese will ruin ਀琀栀攀 昀氀愀瘀漀爀 眀栀攀琀栀攀爀 礀漀甀 栀愀瘀攀 洀漀搀攀爀渀 琀愀猀琀攀 戀甀搀猀 漀爀 刀攀渀渀愀椀猀愀渀挀攀 䤀琀愀氀椀愀渀  ഊtastebuds.) ਀ഊRachaol ਀ഊ ਀䐀愀琀攀㨀 䘀爀椀Ⰰ 　㔀 䄀甀最 ㈀　　㔀 ㄀㠀㨀㈀㠀㨀㄀㈀ ⴀ　㜀　　ഊFrom: Maggie MacDonald ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䤀琀愀氀椀愀渀 䘀爀椀攀搀 䌀甀猀琀愀爀搀猀㼀ഊTo: Cooks within the SCA ਀ഊAt 06:03 AM 8/5/2005,Heather Musinski said something like: ਀㸀 㔀㜀䐀   吀伀 䴀䄀䬀䔀 䘀刀䤀吀吀䔀刀匀 圀䤀吀䠀 䔀䰀䐀䔀刀䈀䔀刀刀夀 䘀䰀伀圀䔀刀匀 䘀伀刀 匀䤀堀 倀䰀䄀吀吀䔀刀匀ഊ ਀伀欀愀礀℀℀ 䤀 琀爀椀攀搀 琀栀攀洀 琀漀渀椀最栀琀 椀渀 愀 焀甀椀挀欀 瘀攀爀猀椀漀渀⸀ഊ ਀䤀 甀猀攀搀 爀椀挀漀琀琀愀Ⰰ 樀愀挀欀 挀栀攀攀猀攀 ⠀猀漀洀攀琀栀椀渀最 眀椀琀栀 愀 爀攀愀氀氀礀 瀀愀氀攀 昀氀愀瘀漀爀Ⰰ 愀猀ഊI was going for a dessert food), white flour, eggs, raisins, 1/2 ਀瀀愀挀欀愀最攀 漀昀 礀攀愀猀琀Ⰰ 洀椀氀欀Ⰰ 爀愀椀猀椀渀猀⸀ഊ ਀吀栀攀渀 䤀 琀漀漀欀 愀戀漀甀琀 ㄀⼀㌀ 漀昀 琀栀攀 戀愀琀琀攀爀 愀渀搀 愀搀搀攀搀 愀 最攀渀攀爀漀甀猀 琀愀戀氀攀猀瀀漀漀渀ഊor so of black sambucca (I have no white around the house). ਀ഊThey were then deep fried, and sprinkled with that very coarse nearly ਀戀爀漀眀渀 洀攀砀椀挀愀渀 猀甀最愀爀⸀ഊ ਀吀栀攀礀 眀攀爀攀 开瘀攀爀礀开 最漀漀搀⸀  䠀漀眀攀瘀攀爀Ⰰ 䤀 搀漀渀✀琀 琀栀椀渀欀 䤀 眀漀甀氀搀 搀漀 琀栀椀猀 愀猀 愀ഊdish for 150-200 people. I don't think it would hold well after ਀昀爀礀椀渀最⸀  吀栀椀猀 椀猀 最漀漀搀 昀漀爀 樀甀猀琀 挀漀漀欀椀渀最 甀瀀 昀漀爀 椀洀洀攀搀椀愀琀攀 猀攀爀瘀椀渀最Ⰰ 戀甀琀ഊholding for more than 5-10 minutes is just out of the question. ਀ഊI'll do some more tomorrow at Leodamus tourney in a dutch oven over ਀挀漀愀氀猀⸀ഊ ਀䴀愀最最椀攀ഊ ਀ഊDate: Fri, 5 Aug 2005 21:50:00 -0700 ਀䘀爀漀洀㨀 氀椀氀椀渀愀栀 愀琀 攀愀爀琀栀氀椀渀欀⸀渀攀琀ഊSubject: Re: [Sca-cooks] Italian Fried Custards? ਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最ഊ ਀䴀愀最最椀攀 眀爀漀琀攀㨀ഊ> One of the requests/suggestions I've gotten is to do the fried ਀㸀 挀甀猀琀愀爀搀猀 琀栀愀琀 琀栀攀礀 洀攀渀琀椀漀渀 椀渀 ∀吀栀攀 匀琀愀爀猀 䌀漀洀瀀攀氀⸀ 戀礀 䴀椀挀栀愀攀氀愀 刀漀攀猀猀渀攀爀∀⸀ഊ> ਀㸀 䤀 挀愀渀✀琀 猀攀攀洀 琀漀 昀椀渀搀 愀渀礀 爀攀昀攀爀攀渀挀攀猀 琀漀 椀琀 椀渀 琀栀攀 匀挀愀瀀瀀椀 洀攀渀甀猀ഊ> recommended by Helewyse, or in the Anonymous Venetian cookbook, or in ਀㸀 氀椀戀爀漀 搀攀氀 挀漀挀栀Ⰰ 漀爀 ⸀⸀ 愀渀礀眀栀攀爀攀⸀ഊ> ਀㸀 䤀 猀攀攀 氀漀琀猀 漀昀 洀甀渀搀愀渀攀 爀攀昀攀爀攀渀挀攀猀 琀漀 昀爀椀攀搀 爀椀挀漀琀琀愀 愀猀 愀 搀攀猀猀攀爀琀Ⰰ 戀甀琀ഊ> no references in the period cookbooks. ਀ഊThere's a Spanish recipe that is not a fried custard, but fried balls ਀洀愀搀攀 眀椀琀栀 愀 昀爀攀猀栀 挀栀攀攀猀攀 ⴀ 爀椀挀漀琀琀愀 挀漀甀氀搀 眀漀爀欀⸀⸀⸀ഊ ਀䄀渀搀 猀椀渀挀攀 琀栀攀 匀瀀愀渀椀猀栀 挀漀渀琀爀漀氀氀攀搀 愀 昀愀椀爀 戀椀琀 漀昀 圀攀猀琀攀爀渀 䤀琀愀氀礀 昀漀爀 愀ഊfair bit of time - the Neapolitan cookbook is very Spanish, well... ਀ഊI have a version on my website. I got the basic recipe from Brighid's ਀琀爀愀渀猀氀愀琀椀漀渀 漀昀 搀攀 一漀氀愀ഊ ਀ഊAm Donnerstag, 30. März 2006 22:57 schrieb Christiane: ਀㸀 䤀 栀愀瘀攀 愀 爀攀挀椀瀀攀 昀漀爀 愀 搀攀猀猀攀爀琀 昀爀椀琀琀攀爀 洀愀搀攀 椀渀 漀渀攀 匀椀挀椀氀椀愀渀 琀漀眀渀 昀漀爀 匀琀⸀ഊ> Joseph's Day on March 19 (apparently legumes feature very highly in these ਀㸀 匀琀⸀ 䨀漀猀攀瀀栀✀猀 䐀愀礀 洀攀渀甀猀⤀⸀ 䈀漀椀氀攀搀 愀渀搀 洀愀猀栀攀搀 挀栀椀挀欀瀀攀愀猀 愀爀攀 洀椀砀攀搀 眀椀琀栀 猀甀最愀爀Ⰰഊ> almonds, bits of candied citron, and currants (soemtimes bits of ਀㸀 戀椀琀琀攀爀猀眀攀攀琀 挀栀漀挀漀氀愀琀攀 愀爀攀 愀搀搀攀搀⤀Ⰰ 攀渀昀漀氀搀攀搀 椀渀 搀漀甀最栀Ⰰ 搀攀攀瀀 昀爀椀攀搀Ⰰ 愀渀搀 琀栀攀渀ഊ> sprinkled with cinnamon and sugar. ਀㸀ഊ> Wondering if there is an antecedent in Middle Eastern/North African, ਀㸀 䜀爀攀攀欀⼀䴀攀搀椀琀攀爀爀愀渀攀愀渀Ⰰ 漀爀 匀瀀愀渀椀猀栀 挀漀漀欀椀渀最 昀漀爀 琀栀攀猀攀 昀爀椀琀琀攀爀猀⸀ 匀椀渀挀攀 琀栀攀 琀漀眀渀ഊ> is in the Western part of the island near Palermo, the traditionally "Arab" ਀㸀 猀椀搀攀 漀昀 琀栀攀 椀猀氀愀渀搀Ⰰ