Frytour of Erbes (recipe): Difference between revisions
From Cunnan
Jump to navigationJump to search
m (→Notes) |
m (→Notes) |
||
| Line 26: | Line 26: | ||
The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]]. |
The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]]. |
||
A correction was made in the word ȝest, which appeared here with a "z." |
A correction was made in the word ȝest, which appeared here with a "z." That transcription error may explain the absence of yeast in the modern adaptation. |
||
[[Category:Forme of Cury]] [[Category:recipes]] |
[[Category:Forme of Cury]] [[Category:recipes]] |
||
Revision as of 00:19, 27 March 2009
Period Recipe
From the Forme of Cury.
- FRYTOUR OF ERBES. XX.VII. XI.
- Take gode erbys. grynde hem and medle hem with flour and water & a lytel ȝest and salt, and frye hem in oyle. and ete hem with clere hony.
Notes
- medle. mix.
Modern Recipe
Herb Fritters
Take good herbs, grind them and mix them with flour, water and a little zest and salt. Fry them in oil and eat them with clean honey.
Ingredients
- 1/2 cup finely chopped fresh herbs; mix of thyme, basil, rosemary, marjoram, tarragon
- 1 cup flour
- 3/4 cup water
Method
- Mix into a batter and deep fry in oil
- Serve with Honey or Maple syrup
Arganhell
Notes
The historical version of this recipe was taken from the Project Gutenberg e-text of the Forme of Cury.
A correction was made in the word ȝest, which appeared here with a "z." That transcription error may explain the absence of yeast in the modern adaptation.
