Frytour of pasturnakes (recipe): Difference between revisions
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:'''''FRYTOUR OF PASTERNAKES OF APPLES''. XX.VII. IX.''' |
:'''''FRYTOUR OF PASTERNAKES OF APPLES''. XX.VII. IX.''' |
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:Take skyrwater and pasternakes and apples, & parboile hem, make a batour of flour and ayrenn, cast �erto ale. safroun & salt. wete hem in �e batour and frye hem in oile or in grece. do �erto Almaund Mylk. & serue it forth. |
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:Take skyrwater and pasternakes and apples, |
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=== Notes === |
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* ''Frytour, &c''. Contents has only, ''Frytours of Pasternakes''. N. B. ''Frytour'' is ''Fritter''. |
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== Modern Recipe == |
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[[Image:FriytourPasturnakes.jpg]]<br> |
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== '''[[Fritters (recipe)|Fritter]] of Parsnips and Apples''' == |
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Makes about 40 fritters |
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Parboil Carrots, Parsnips and apples. Make a batter of flour, egg, ale, yeast, saffron and salt. Wet pieces in batter and fry them in oil. |
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=== Ingredients === |
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* 2 cups [[white flour]] |
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* 1 [[egg]] |
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* 250 ml Lager |
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* 1 medium [[Parsnip]] |
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* 2 medium [[Carrots]] |
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* 6 [[apple]]s |
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=== Method === |
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# Peel and chop parsnip, carrots and apples. Parboil them until soft. Drain out water and slightly mash. |
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# Mix flour, egg and larger to make a stiff dough. Add mash. |
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# Drop tablespoonfuls into hot olive oil and fry until golden brown. |
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YiS, <br> |
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Gwynfor Lwyd |
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== Notes == |
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The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]]. |
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[[Category:Forme of Cury]][[Category:recipes]][[Category:VicCG]][[Category:VicCG-Gwynfor]] |
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Latest revision as of 07:24, 10 December 2010
Period Recipe
From the Forme of Cury.
- FRYTOUR OF PASTERNAKES OF APPLES. XX.VII. IX.
- Take skyrwater and pasternakes and apples, & parboile hem, make a batour of flour and ayrenn, cast �erto ale. safroun & salt. wete hem in �e batour and frye hem in oile or in grece. do �erto Almaund Mylk. & serue it forth.
Notes
- Frytour, &c. Contents has only, Frytours of Pasternakes. N. B. Frytour is Fritter.
Modern Recipe
Fritter of Parsnips and Apples
Makes about 40 fritters
Parboil Carrots, Parsnips and apples. Make a batter of flour, egg, ale, yeast, saffron and salt. Wet pieces in batter and fry them in oil.
Ingredients
- 2 cups white flour
- 1 egg
- 250 ml Lager
- 1 medium Parsnip
- 2 medium Carrots
- 6 apples
Method
- Peel and chop parsnip, carrots and apples. Parboil them until soft. Drain out water and slightly mash.
- Mix flour, egg and larger to make a stiff dough. Add mash.
- Drop tablespoonfuls into hot olive oil and fry until golden brown.
YiS,
Gwynfor Lwyd
Notes
The historical version of this recipe was taken from the Project Gutenberg e-text of the Forme of Cury.
