Frytour blaunched (recipe): Difference between revisions
From Cunnan
Jump to navigationJump to search
m (Reverted edits by 24.222.70.205 (Talk); changed back to last version by Cian) |
No edit summary |
||
| Line 3: | Line 3: | ||
:'''FRY BLAUNCHED. XX.VII. VIII.''' |
:'''FRY BLAUNCHED. XX.VII. VIII.''' |
||
:Take Almandes blaunched and grynde hem al to doust, do |
:Take Almandes blaunched and grynde hem al to doust, do �ise in a thynne foile. close it �erinnne fast. and fry it in Oile. clarifie hony with Wyne. |
||
== Modern Recipe == |
|||
'''Fryed Blanched Almonds''' |
|||
Take blanched almonds and grind them to a dust, do this in a thin foil. Close it therein fast and fry in oil. Clarify Honey with wine and bake it therewith. |
|||
=== Ingredients === |
|||
* Dough:<br> |
|||
** 1 cup [[flour]] |
|||
** 1 [[egg]] |
|||
** [[olive oil]] to moisten and to fry |
|||
* Filling: |
|||
** 6 Tablespoons blanced [[almond meal]], about |
|||
* Sauce: |
|||
** 6 Tablespoons [[Honey]] |
|||
** 2 Tablespoons white [[Wine]] |
|||
=== Method === |
|||
# combine dough ingredients as you would make a pasta-type dough. Use a pasta machine or skill to roll very thin. |
|||
# fill with filling and make into ravioli type pastires (ie small) |
|||
# fry in hot oil until lightly brown. remove from oil and place on oven dish. |
|||
# heat Honey and wine. Pour over pastries. Bake until really hot and sauce is absorbed a little. Serve at once. |
|||
YiS,<br> |
|||
Emma |
|||
== Notes == |
|||
The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]]. |
|||
[[Category:Forme of Cury]][[Category:recipes]][[Category:VicCG]][[Category:VicCG-Emma]] |
|||
Revision as of 03:57, 19 September 2007
Period Recipe
From the Forme of Cury.
- FRY BLAUNCHED. XX.VII. VIII.
- Take Almandes blaunched and grynde hem al to doust, do �ise in a thynne foile. close it �erinnne fast. and fry it in Oile. clarifie hony with Wyne.
