Frutours
| Categories: | English apples 15th century Fritter |
| Original Source: | Harleian MS 4016 |
| Secondary Source: | |
| Cook: | Barak Raz |
| Meeting Date: | 0000-00-00 |
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.
Ingredients
| 1-1/3 c. | flour |
| 2 | egg yolks |
| 1/2 tsp. | yeast |
| 1 c. | ale or beer |
| 2 c. | apples (sliced thin as sacramental wafers) |
Steps
- Fry apples in batter, using oil. Recipe suggests butter, but this burns quickly.
Note
Batter recipe on p. 226, Rombauer's Joy of Cooking