Frytour of Erbes (recipe): Difference between revisions
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:'''FRYTOUR OF ERBES. XX.VII. XI.''' |
:'''FRYTOUR OF ERBES. XX.VII. XI.''' |
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:Take gode erbys. grynde hem and ''medle'' hem with flour and water & a lytel |
: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. |
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=== Notes === |
=== Notes === |
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== Modern Recipe == |
== Modern Recipe == |
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[[Image:Herb_Fritters.jpg]] Herb Fritters<br> |
[[Image:Herb_Fritters.jpg]] Herb Fritters<br> |
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Take good herbs, grind them and mix them with flour, water and a little |
Take good herbs, grind them and mix them with flour, water and a little yeast and salt. Fry them in oil and eat them with clean honey. |
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=== Ingredients === |
=== Ingredients === |
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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]]. |
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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. |
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Latest revision as of 21:23, 31 May 2022
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 yeast 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.
