Difference between revisions of "Frytour of pasturnakes (recipe)"

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:'''''FRYTOUR OF PASTERNAKES OF APPLES''. XX.VII. IX.'''
 
:'''''FRYTOUR OF PASTERNAKES OF APPLES''. XX.VII. IX.'''
  
:Take skyrwater and pasternakes and apples,
+
:Take skyrwater and pasternakes and apples,
 +
 
 +
=== Notes ===
 +
* ''Frytour, &c''. Contents has only, ''Frytours of Pasternakes''. N. B. ''Frytour'' is ''Fritter''.
 +
 
 +
== Modern Recipe ==
 +
[[Image:FriytourPasturnakes.jpg]]<br>
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== '''Fritter of Parsnips and Apples''' ==
 +
Makes about 40 fritters
 +
 
 +
Parboil Carrots, Parsnips and apples. Make a batter of flour, egg, ale, lemon zest, saffron and salt. Wet pieces in batter and fry them in oil.
 +
 
 +
=== 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>
 +
Gwynfor Lwyd
 +
 
 +
== Notes ==
 +
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]]

Revision as of 10:55, 15 June 2007

Period Recipe

From the Forme of Cury.

FRYTOUR OF PASTERNAKES OF APPLES. XX.VII. IX.


Notes

  • Frytour, &c. Contents has only, Frytours of Pasternakes. N. B. Frytour is Fritter.

Modern Recipe

FriytourPasturnakes.jpg

Fritter of Parsnips and Apples

Makes about 40 fritters

Parboil Carrots, Parsnips and apples. Make a batter of flour, egg, ale, lemon zest, saffron and salt. Wet pieces in batter and fry them in oil.

Ingredients

Method

  1. Peel and chop parsnip, carrots and apples. Parboil them until soft. Drain out water and slightly mash.
  2. Mix flour, egg and larger to make a stiff dough. Add mash.
  3. 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.