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

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=== Method ===
 
=== Method ===
# Peel and chop parsnip, carrots and apples. Parboil them ntil soft. Drain out water and slightly mash.<br>
+
# Peel and chop parsnip, carrots and apples. Parboil them ntil soft. Drain out water and slightly mash.
# Mix flour, egg and larger to make a stiff dough. Add mash.<br>
+
# Mix flour, egg and larger to make a stiff dough. Add mash.
# Drop tablespoonfuls into hot olive oil and fry until golden brown<br>
+
# Drop tablespoonfuls into hot olive oil and fry until golden brown.
  
 
YiS, <br>
 
YiS, <br>

Revision as of 10:41, 12 June 2005

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.jpgFritter of Parsnips and Apples

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 ntil 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.

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