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, & parboile hem, make a batour of flour and ayrenn, cast ale. safroun & salt. wete hem in batour and frye hem in oile or in grece. do Almaund Mylk. & serue it forth.
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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.
  
 
=== Notes ===
 
=== Notes ===
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[[Image:FriytourPasturnakes.jpg]]<br>
 
[[Image:FriytourPasturnakes.jpg]]<br>
  
== '''Fritter of Parsnips and Apples''' ==
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== '''[[Fritters (recipe)|Fritter]] of Parsnips and Apples''' ==
 
Makes about 40 fritters
 
Makes about 40 fritters
  

Revision as of 02:15, 29 June 2007

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

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.