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A French Dish*
Original Source: Elinor Fettiplace's Receipt Book
Blanche almonds in cold water, the beat them veries smale, then take boyled rice, & beat them together with sugar, and rosewater, then moulde them in flower like flat cakes, then frie them in butter & then put sugar on them, and serve them.
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Fritters of Spinnedge*
Original Source: Thomas Dawson, The good husvvifes Iewell
To make Fritters of Spinnedge
Take a god deal of Spinnedge, and washe it clean, then boyle it in faire water, and when it is bouled, then take it forth and let the water runne from it, then chop it with the backe of a knife, and then put in some egges and grated bread, and season it with suger, sinamon, ginger, and peper, dates minced fine and currans, and rowle them like a ball, and dippe them in Batter made of ale and flower. |
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Frutours
Original Source: Harleian MS 4016
Frutours. Take yolkes of egges, drawe hem thorgh a streynour, caste there-to faire floure, berme and ale; stere it togidre til hit be thik. Take pared appelles, cut hem thyn like obleies , ley hem in þe batur; þen put hem into a ffrying pan, and fry hem in faire grees or buttur til þei ben brown yelowe; then put hem in disshes, and strawn Sugar on hem ynogh, And serue hem forthe.
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Frutours*
Original Source: Harleian MS 4016
Frutours ¶ Take yolkes of egges, draw hem thorgh a streynour, caste ther-to fair floure, barme and ale; stere it togidre til hi be thick. Take pared appelles, cut hem thyn like obleies , ley hem in the batur; then put hem into a ffrying pan, and fry hem in gaire grece or buttur til thei ben brown yelow; then put hem in disshes, and strawe Sugar on hem ynough. And serue hem forthe.
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