Frutours*
| Categories: | English apples 15th century Fritter |
| Original Source: | Harleian MS 4016 |
| Secondary Source: | Two Fifteenth Century Cookery Books |
| Cook: | Elaine, Elaigne, Gershom ibn Zabara |
| Meeting Date: | 1988-12-18 |
Frutours ΒΆ 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.
Ingredients
| 4 | egg yolks |
| 1-1/4 c. | flour |
| 6 oz. | ale |
| 1/2 tsp. | yeast |
| 4 | apples (macs) |
| clarified butter | |
| vegetable oil | |
| sugar | |
Steps
- Stir together eggs, flour, ale, yeast - thick batter
- Apples cut into small mouth size pieces.
- Apple pieces - coat with batter
- Fry in grease or butter until golden brown.
- Sprinkle w/ sugar - serve
Note
Draw egg yolks through strainer
Not all apples used up - batter ran out - apple wafer thin.
Good! soft apples-
sprinkle w/ sugar - very good!
yum! cook must be very attentive to avoid burning