Frytour of pasturnakes (recipe): Difference between revisions
From Cunnan
Jump to navigationJump to search
m (→Ingredients) |
HenryMaldon (talk | contribs) m (→'''[[Fritters (recipe)|Fritter]] of Parsnips and Apples''': not zest, but yeast) |
||
| (7 intermediate revisions by 6 users not shown) | |||
| Line 3: | Line 3: | ||
:'''''FRYTOUR OF PASTERNAKES OF APPLES''. XX.VII. IX.''' |
:'''''FRYTOUR OF PASTERNAKES OF APPLES''. XX.VII. IX.''' |
||
:Take skyrwater and pasternakes and apples, & parboile hem, make a batour of flour and ayrenn, cast |
: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 === |
=== Notes === |
||
| Line 11: | Line 11: | ||
[[Image:FriytourPasturnakes.jpg]]<br> |
[[Image:FriytourPasturnakes.jpg]]<br> |
||
== '''Fritter of Parsnips and Apples''' == |
== '''[[Fritters (recipe)|Fritter]] of Parsnips and Apples''' == |
||
Makes about 40 fritters |
Makes about 40 fritters |
||
Parboil Carrots, Parsnips and apples. Make a batter of flour, egg, ale, |
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 === |
=== Ingredients === |
||
* 2 cups [[white flour]] |
* 2 cups [[white flour]] |
||
* 1 [[egg]] |
* 1 [[egg]] |
||
* 250 ml |
* 250 ml Lager |
||
* 1 medium [[Parsnip]] |
* 1 medium [[Parsnip]] |
||
* 2 |
* 2 medium [[Carrots]] |
||
* 6 [[apple]]s |
* 6 [[apple]]s |
||
| Line 35: | Line 35: | ||
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]]. |
||
[[Category:Forme of Cury]][[Category:recipes]][[Category:VicCG]][[Category:VicCG-Gwynfor]] |
|||
--> |
|||
[[Category:Forme of Cury]] |
|||
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.
